Sweetpotato Cake Recipe: Gluten-free
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Ingredients:
8 oz or 225 g flesh of sweet potato, precooked 6 oz or 175 g sugar 6 oz or 175 g gluten-free flour 4 oz or 100 g chopped almonds 2 oz or 50 g coconut flour or dessicated coconut 4 fl oz or 125 ml olive oil 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon bicarbonate of soda 1/4 teaspoon cream of tartar 2 eggs, separated |
Instructions:
• Precook the sweet potato by baking or boiling untilsoft. Then drain and peel
• In a food processor, beat in all the ingredients except for the egg white.
• Beat the egg white separately until stiff.
• Fold the egg white into the cake mixture.
• Place the mixture into a deep 8 inch / 20 cm cake or 2 lb loaf tin lined with non-stick baking parchment.
• Bake in a preheated oven, gas mark 4, 350F, 180 C for 1 1/4 - 1 1/2 hours.
• Cool in tin before turning out and removing parchment
Copyright Peter Thomson 2012-May-20
