It’s been such a long time since I participated in a Daring Bakers’ challenge. This month, since I’m on Easter holidays fro Uni, I thought I’d get back involved! And what a great challenge it was to come back on.
Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
Of course, carrot cake is a no brainer. Courgette cakes and chocolate beetroot cakes are common now also. But I wanted to do something that was, for me, different, and a new experience.
So, I decided to utilize the sweet potatoes in my fridge. I know sweet potato desserts are popular in America, but here in the UK, I don’t think I’ve ever seen one, let alone eaten one.
Continuing the healthy vegetable theme, I decided to try a low fat recipe for miniature cakes. Inspired by this recipe, I used sweet potato puree and added in a chopped dried fig. The texture was a little dense but the flavour was amazing.
The recipe makes one single serving double layer cake or two individual cakes.
The recipe (using stevia) comes in at around 291 calories (for both cakes), so about 145 calories each. Add 40 calories total for the icing drizzle (20 per cake). For nutrition including sugar see the end of the post.
- 1/4 cup/30g plain/spelt/gluten free flour
- 1/2 tsp cinnamon
- 1/4 tsp mixed spice
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2.5 tablespoons sugar or granulated stevia
- 1/2 ‘egg’ of choice (I used 1/2 tsp Orgran No Egg)
- 1/4 cup/60g pureed sweet potato
- 1 tablespoon plain yoghurt
- 1 tablespoon melted margarine
- 1/4 tsp pure vanilla extract
- 20g (about 1 large) dried fig, chopped small
- 10g icing sugar
- drop of vanilla
- Preheat oven to 180c/350f.
- In a small bowl, whisk together dry ingredients from flour to sweetener. In another bowl whisk wet ingredients. Then mix dry into wet then stir in the fig.
- Pour into two lightly greased ramekins, or miniature tart tins.
- Bake for 15 minutes or until a skewer comes out without wet batter.
- Leave to cool before removing from tins and icing.
- To make the drizzle, mix the icing sugar with the vanilla and 3/4 tsp water then drizzle over the cakes.