I received the book Red Velvet & Chocolate Heartache for Christmas from one of my best friends. I’d wanted this book for a long time but I’d only seen it online. If I’d seen it in a bookshop and opened it then I’d have ran to the checkout with it, it is stunning and the recipes are incredible. There are cakes, jellies, cordials and jams but the cakes are what sold it to me as they all have vegetables in them. Not just the standard carrot, courgette or beetroot, oh no, there is sweet potato, butternut squash, potatoes, turnips and aubergines in these cakes. I just want to work my way through the whole book. I also completely adore the way she’s written the book. The description for this cake is “When it’s sunny, this cake prefers to teach arithmetic under the apple tree outside, which is why all the children in the classroom love her.”. If the ingredients list hadn’t sold it to me then that description would have.
I’d never made a cake with sweet potato before and I was very pleasantly surprised. You glaze the cooked cake with warm jam or honey and it just so happened that my sister had made an apricot, almond and carrot jam, the perfect glazing companion!
- 1 vanilla pod, split length-ways
- 100 g of dried apricots
- 2 medium free-range eggs
- 180 g of clear honey, light is best
- 150 g of peeled and grated sweet potato
- Zest of half a lemon (organic, unwaxed)
- 100 g of white rice flour
- 100 g of ground almonds
- 2 tsp of baking powder
- 0.25 tsp of salt
- 100 g of whole blanched almonds
- 3 tbsp of apricot jam, warmed (or 1 tbsp of honey)
- Preheat the oven to 180°C and grease and line a 23 cm round cake tin (I used a 21 cm tin but the recipe suggests 23 cm).
- Scrape out the seeds of the vanilla pod and place them in a mixing bowl. Set the pod aside but don’t get rid of it, we’re about to use it.
- Finely chop the dried apricots and place them in a small bowl with the vanilla pods, cover with boiling water until just above the top of the apricots and then cover the bowl with cling film.
- Add the eggs and honey to the mixing bowl with the vanilla seeds in it and mix with an electric whisk for ~3 mins.
- Mix in the grated sweet potato and lemon zest.
- Next, mix in the rice flour, ground almonds, baking powder and salt.
- Fold in the drained apricots and whole almonds with a spatula, keep some almonds aside to decorate the top, I used 12, 1 per slice.
- Pour the mixture into the greased and lined tin and bake for 40-45 minutes.
- Remove from the oven and glaze with warm jam or honey, whilst it is still hot.
- Let it cool for 15 minutes before removing from the tin.
- Slice, serve and enjoy. It is delicious cold or warm but can be made into more of a pudding if served warm with ice cream or cream.