112.Sweetpotato Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


8 oz or 225 g flesh of sweet potato, precooked

6 oz or 175 g sugar

6 oz or 175 g

gluten-free flour

4 oz or 100 g chopped almonds

2 oz or 50 g coconut flour or dessicated coconut

4 fl oz or 125 ml olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon bicarbonate of soda

1/4 teaspoon cream of tartar

2 eggs, separated


• Precook the sweet potato by baking or boiling untilsoft. Then drain and peel

• In a food processor, beat in all the ingredients except for the egg white.

• Beat the egg white separately until stiff.

• Fold the egg white into the cake mixture.

• Place the mixture into a deep 8 inch / 20 cm cake or 2 lb loaf tin lined with non-stick baking parchment.

• Bake in a preheated oven, gas mark 4, 350F, 180 C for 1 1/4 - 1 1/2 hours.

• Cool in tin before turning out and removing parchment