Sweet Potato & Granola Cake
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5 from 2 votes

Sweet potato granola cake

sweet potato granola cake recipe
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Japanese
Keyword: #granola, #Sweet potato, #sweet potato granola cake
Servings: 9
Calories: 287kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 260 g purple sweet potato
  • 1 tbsp sugar
  • 20 g unsalted butter
  • 200 g plain flour
  • 40 g self-raisng flour
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 2 eggs
  • 80 g sugar
  • 40 g sesame oil
  • 200 ml milk
  • 80 g granola
  • A sprinkle of black sesame seeds

Instructions

  • Preheat the oven to 180 degree c (356 F) and cover an 18cm square tin with baking paper.
  • Sift all dry ingredients (minus sugar) together in a bowl and put it aside.
  • Wash the sweet potato and chop it into 1cm cubes.
  • Soak the cubes in water in a bowl for about 10 minutes. Pat them dry with a paper towel and place them in a microwavable container.
  • Sprinkle 1 tbsp of sugar over the sweet potato and microwave for 2 minutes.
  • Add the butter into the sweet potato container to coat the sweet potato with butter, then set aside.
  • Put the eggs and 80 g sugar in a large bowl and whisk them together. Then add the oil and milk and whisk well.
  • Add the sifted dry ingredents, 2/3 of the sweet potato and 2/3 of the granola and fold them into the wet mixture but do not mix too much.
  • Pour the mixture into the prepared square tin and top with the remaining sweetpotato and granola and sprinkle the black sesame seeds on top.
  • Bake for about 40 minutes, depending on your oven.
  • Serve fresh from the oven or allow to cool.

Notes

*baking time is indication only. Insert a skewer and if it comes back clean, cake is baked.

Nutrition

Calories: 287kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 44mg | Potassium: 315mg | Fiber: 2g | Sugar: 14g | Vitamin A: 84.9% | Vitamin C: 0.8% | Calcium: 10% | Iron: 10.5%