Inntravel have just launched a new holiday to Dominica in the Caribbean and have asked lots of bloggers to get involved with their #CaribbeanTreasure campaign. I've never been to the Caribbean before but it is somewhere I'd love to visit. My Aunt and Uncle went to Saint Martin a few months ago and couldn't have raved about it more.
This recipe was created by Chef Dean who owns the Caribbean Café in Leeds so it is definitely an authentic recipe. Plus if they do more baking like this in Dominica then you can definitely count me in.
The cake was really easy to make although I've never baked with sweet potato before. It reminds me of carrot cake and with the cinnamon and nutmeg it is the perfect bake for Autumn. Especially as we don't have the weather they do in the Caribbean.
You Will Need:
900g of Sweet Potatoes
2 free range eggs
1 1/2 cups of demerara sugar
250ml of milk
2 teaspoon of grated ginger
1/2 cup of finely chopped coconut
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of salt
1/3 cup of vegetable oil.
I started off by peeling and grating the sweet potatoes. This was the most time consuming part so maybe it would be easier if you had a food processor or similar. After that I dried the potato as much as I could by laying it out on a clean dish towel and pressing the water out of it.
Put all the sweet potato in a large bowl and firstly mix through the dry ingredients - the coconut, sugar, cinnamon, nutmeg, salt and ginger. Then add the vegetable oil and two eggs. Initially it is quite hard to mix but it gets easier as the potatoes soften. As the mixture is already quite wet I only added about half the milk judging it by eye.
Once the mixture is well combined transfer it to a greased baking dish. I used my lasagna dish because it seemed a good size to fit all the mixture although in hindsight a bigger dish would have meant it cooked quicker.
I baked the cake in the oven for 35 minutes at 180°. As with most cakes you'll know it is ready when a knife comes out clean and it has browned on the top.
This is a deliciously simple recipe and it is great to try things from different cultures. You can also see the recipe on Inntravels blog here.
Have you ever been to the Caribbean before? I'd love to know if you try this recipe - tweet me a picture along with the hashtag #CaribbeanTreasure
The cake was really easy to make although I've never baked with sweet potato before. It reminds me of carrot cake and with the cinnamon and nutmeg it is the perfect bake for Autumn. Especially as we don't have the weather they do in the Caribbean.
You Will Need:
900g of Sweet Potatoes
2 free range eggs
1 1/2 cups of demerara sugar
250ml of milk
2 teaspoon of grated ginger
1/2 cup of finely chopped coconut
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of salt
1/3 cup of vegetable oil.
I started off by peeling and grating the sweet potatoes. This was the most time consuming part so maybe it would be easier if you had a food processor or similar. After that I dried the potato as much as I could by laying it out on a clean dish towel and pressing the water out of it.
Put all the sweet potato in a large bowl and firstly mix through the dry ingredients - the coconut, sugar, cinnamon, nutmeg, salt and ginger. Then add the vegetable oil and two eggs. Initially it is quite hard to mix but it gets easier as the potatoes soften. As the mixture is already quite wet I only added about half the milk judging it by eye.
Once the mixture is well combined transfer it to a greased baking dish. I used my lasagna dish because it seemed a good size to fit all the mixture although in hindsight a bigger dish would have meant it cooked quicker.
I baked the cake in the oven for 35 minutes at 180°. As with most cakes you'll know it is ready when a knife comes out clean and it has browned on the top.
This is a deliciously simple recipe and it is great to try things from different cultures. You can also see the recipe on Inntravels blog here.
Have you ever been to the Caribbean before? I'd love to know if you try this recipe - tweet me a picture along with the hashtag #CaribbeanTreasure
This post was written in collaboration
with Inntravel but love of different
cultures and cakes are my own.
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