Autumn is my favourite season of the year and one of the main reasons is the baked goods on offer.
Pumpkin is the obvious one but there’s also an abundance of other flavours, from classics like baked apples to those which are slightly less common, such as sweet potato.
The flavour is similar to pumpkin but slightly more subtle so by adding in a sweet potato you’ll get the added moisture in the texture of the cake and also a hint of the warming, golden carb as well.
As there’s not a particularly strong flavour, the potato will take on whatever you flavour the cake with, in this case cinnamon, while giving it an unbelievably beautiful texture.
This can be served as it is, or slightly warm with a hefty slab of butter.
200g self raising flour
125g soft brown sugar (plus a couple of tablespoons)
80g caster sugar
2 large eggs, at room temperature
150ml vegetable oil
300g sweet potato (cooked and mashed)
1tsp ground mixed spice
A pinch of salt
100g icing sugar
Preheat oven to 160°C (140°C fan) mark 3 and line a loaf tin.
Mix the sugars and oil together until well blended, this should take about three minutes with an electric mixer or five without.
Add the eggs, one at a time, and continue stirring.
Plop in the mashed sweet potato and stir gently and then sieve in all the dry ingredients. Mix everything together for around two minutes with a mixer (four without) and then pop the whole lot into your baking tin.
Sprinkle the top of the cake with a tablespoon of the brown sugar and then put the tin in the oven and set a timer for 35 minutes. It’s done when a knife stabbed into the middle of the cake comes out clean – or the surface bounces back when you touch it.
Once the cake is completely cold, start making the icing.
Before you do remember – this cake is pretty glorious in itself so you could easily get away with not adding icing.
Mix together the icing with a drop of water and drizzle over the top of the cake. Sprinkle with the gold sparkles or leave as it is.