You might be training for a marathon or are otherwise watching what you eat. But sometimes you need something that “hits the spot”. This cake is almost more like a bread. It is relatively low in sugar as about 100g of sugar are replaced by a sweet potato. I also use dark chocolate, which is again lower in sugar. Spelt tends to be wholemeal flour, combined with the sweet potato this adds a good deal of fibre. Sweet potato is also rich in complex carbs and essential vitamins and minerals.
Method
- Preheat your oven to 160C.
- Peel and cut the sweet potato into bite size chunks and boil in water until fully cooked through, for about 10-15 minutes.
- Drain and mash up finely.
- Set aside to cool.
- Next, beat the eggs, mashed sweet potato and butter together until very smooth.
- Add the maple syrup and keep mixing.
- In a separate bowl, mix the flour and baking powder well.
- Little by little, add the flour and baking powder mixture.
- Now it’s time to finely chop up the chocolate and fold into the dough.
- Grease a medium cake tin.
- Add the mixture.
- Gently place the walnuts on top. Bake in the oven for 45-50 minutes, until a kitchen knife comes out clean.
- Allow to cool in the form on a rack.
- Enjoy!
- Tip: keep some of the mashed sweet potato aside to add in case the mixture turns out too dry. It really depends on which type of flour you use. Wholemeal flour tends to soak up more moisture.
