Sweet potato honey cake

Sweet potato honey cake

50 min. Active
1 hr 25 min. Total
332 kcal per piece
vegetarian
Nutritional value / piece: Fat: 20 g, Carbohydrate: 30 g, Protein: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Brush
  • Mixer
  • Dpringform pan (approx. 24 cm Ø)
  • Oven mitts
  • Peeler
  • Rösti grater
  • Rubber spatula
  • Sieve
  • Teaspoon
  • Timer
  • Kitchen scales
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

a little butter, soft

Dough

150 g butter, soft
100 g ground cane sugar
80 g liquid blossom honey
¼ tsp salt
3 eggs
200 g white flour
100 g shelled ground almonds
1 tsp baking powder
200 g sweet potatoes

To decorate

80 g shelled almonds

To bake

a little icing sugar, to dust
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How it's done

The kids can help at the marked areas .

To prepare

a little butter, soft

Line the base of the tin with baking paper, grease the edge of the tin with butter.

Dough

150 g butter, soft
100 g ground cane sugar
80 g liquid blossom honey
¼ tsp salt
3 eggs
200 g white flour
100 g shelled ground almonds
1 tsp baking powder
200 g sweet potatoes

Place the butter, sugar, honey and salt in a bowl, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour, almonds and baking powder, stir into the mixture. Peel the sweet potatoes, coarsely grate, add, mix. Transfer the mixture to the prepared tin.

To decorate

80 g shelled almonds

Scatter almonds over the dough.

To bake

a little icing sugar, to dust

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with icing sugar.

Good to know
Shelf life: Cover and keep in the fridge for approx. 2 days.
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