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Orange & sweet potato cake
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Makes: 15 squares
700g sweet potatoes, scrubbed and cut into small pieces
300g self-raising flour
1 tsp baking powder
250g ready to eat dried apricots, chopped
Finely grated zest 2 Seville oranges, plus 2 tbsp juice
3 medium Waitrose British Blacktail Free Range Eggs, beaten
175ml light olive oil
200g clear honey, plus 3 tbsp
250g tub essential Waitrose Creamy Soft Cheese
1. Cook the sweet potatoes in boiling water for 10 minutes or until just tender. Drain thoroughly, mash well and leave to cool.
2. Preheat the oven to 160°C, gas mark 3. Line a 28 x 24cm shallow baking tin or similar sized roasting tin with baking parchment.
3. Mix the flour, baking powder and apricots in a bowl. Beat half the orange zest with the juice, eggs, olive oil and 200g honey into the cooled potatoes until the ingredients are evenly mixed. Add to the dry ingredients and stir well to mix. Spoon into the prepared tin and level the surface. Bake for about 45 minutes or until firm to the touch. Leave to cool in the tin.
4. Beat the soft cheese in a bowl with the remaining honey and orange zest. Spread over the cake with a palette knife then cut into 15 squares to serve.
Typical values per serving:
This recipe was first published in December 2015.