Ah Sunday mornings… my lazy moments of pleasure. With no urgency to be anywhere or do anything, I usually bake the small one Vanilla scones or his favorite Chocolate banana muffins and we would sit together – still in our night-clothes – watching cartoons whilst tucking into our freshly baked breakfast.
One particular weekend I got tired looking at a sweet potato – bought for a dish that never materialised – and decided to use it up. So I roasted it, popped it into a cake with lots of lovely spices and left it overnight to mellow. I always think this type of cake tastes so much better the day after, when flavours have had time to intertwine.
Anyway… I planned to have this for Sunday breakfast instead of our usual scones or muffins but knowing there wasn’t a hope on earth that the small one would eat a cake labelled sweet potato – funny really ’cause his favourite dish as a baby was sweet potato and cinnamon puree – I invented a little white lie
Now… in saying that he didn’t or couldn’t tell me that at the time, but it never landed back on my clothes or my hair or my wooden floors, so I assumed that meant he enjoyed it. Come to think of it… he kinda ate everything back then. And yet today the mere mention of a sweet potato and his face would break into an animated look of distaste.
Under the disguise of carrot cake however, he began cautiously picking at it from my plate, not taking his eyes off the telly and continued to munch his way through my slightly over-generous slice. He did so without any weird faces or comments and as I cut myself another slice I smiled happily at the thought of getting hidden goodness into him. I think my little white lie was justified in this instance?
Sweet potato cake
Serves 8-10 • Baking time: Approx 50 minutes
470g sweet potato
250g plain flour
75g soft dark brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1½ teaspoons baking powder
Pinch of salt
125ml sunflower oil
100ml runny honey
Cream cheese topping
200g cream cheese
50g icing sugar
1 tablespoon of orange juice
1. Preheat oven to 200c/Gas 6/180c (fan). Grease and line a 2lb loaf tin.
2. Cut the sweet potato into wedges and bake for 20 minutes. Allow to cool slightly then spoon the flesh away from the skin. Mash and set aside.
3. Sieve the flour into a bowl. Add to it the rest of the dry ingredients and make a well in the centre.
4. Combine all the wet ingredients together and mix into the dry ingredients. Stir well, then pour into the prepared loaf tin and bake for 45-50 minutes. Leave to cool for 10 minutes in the tin before turning out onto a wire tray.
5. Sieve the icing sugar into the cream cheese and orange juice and beat until light and creamy. Once the cake is completely cold spread the cheese topping over the top of the cake.