My sister-in-law gave me this recipe, which is lovely, and a little unusual with the addition of sweet potato.
I don’t know the source in order to give correct credit to the recipe’s creator, so please leave a comment if you do!
500g sweet potato
180g golden srup
125ml olive oil
1T baking powder
300g all purpose flour (GF)
Peel the sweet potatoes and cook in the microwave with a little water in a covered casserole dish, or boil on the stove in the usual way.
Preheat the oven to 180C.
Grease a large loaf pan with margarine and line the bottom with baking paper.
Mash or blend the cooked sweet potato in a saucepan and add the syrup, olive oil and water to the blended potato.
Beat the eggs and sugar over a saucepan of hot water until the mixture is warm and shows a few frothy bubbles. Place on an electric mixeror beat with a rotary beater until thick and creamy.
Sift the cocoa, baking powder, bicarb and flour carefully into the mixture.
Finally, add the cake batter to the sweet potato mixture and blend with a wire whisk.
Pour into the prepared pan and place in the centre of the oven for 50 minutes.
Cool in the tin before icing.
Ice with chocolate fudge icing and decorate with grapes dipped in melted chocolate.
Warm together 80g brown sugar, 125g butter, 2T cocoa and 1t vanilla essence. When it has caramelised, add enough sifted pure icing sugar (about 100g) to make a thick rich icing.
Tip: a chocolate syrup made from half a cup of sugar and water and 1T of cocoa or melted chocolate warmed can be spooned over the hot cake for a more moist cake.