1. The powder is mixed and sieved for later use.
2. The sweet potatoes are steamed in the pot.
3. Sift the sweet potatoes through a sieve of dense sweet potato mash, and add 180g to the cake.
4. Mix the eggs, vegetable oil and ginger honey evenly.
5. Add the mashed sweet potatoes and stir well.
6. The sieved powder is sieved in stages and mixed evenly.
7. Finally, add cooked sweet potato diced and stir slightly.
8. Pour the prepared sweet potato cake batter into the mold and smooth it out.
9. Put it into the preheated oven at 170°C for about 30 minutes (baking temperature and time are for reference only, mainly in our own oven).
Tips:Baking temperature and time are for reference only, mainly in our own oven.
The sweet potato I'm using has a sweeter taste, and the oily ginger honey is added, so no sugar is added.
I'm studying a pumpkin cake here. The original recipe is twice as much as here. I switch to sweet potatoes. In fact, I also want to eliminate the pile of sweet potatoes at home.
Yuan Fangzi [Pumpkin Cake]
220g flour, 7g baking soda, 5g salt, 2g cinnamon powder (five spice powder), 2 eggs, 100g white sugar, 100g brown sugar, 350g pumpkin puree, 120ml vegetable oil, 60ml yogurt, 130g dark chocolate
