Sweet potato granola cake さつま芋とグラノーラのケーキ
This sweet potato granola cake is sweet and delicious with a Japanese twist. It's soft, fluffy, and sweet with a bit of crunch from the granola. This recipe has healthy sweet potatoes and granola for a nutrition boost without giving up on taste.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup purple sweet potato (*or 120g or 1/4 sweet potato)
- 1 tbsp sugar
- 10 g unsalted butter
- 1 cup all purpose flour (* or 130g)
- ¼ tsp cinnamon
- 1 tsp baking powder
- 1 egg
- 4 tbsp sugar (* or 60g)
- 40 g sesame seeds oil (*1 )
- 100 ml milk
- 40 g granola (*2 )
- A sprinkle of black sesame seeds
Instructions
- 1
Preheat the oven to 356°F (180°C) and cover an 18cm square tin with baking paper. *3
- 2
Sift all dry ingredients (minus sugar) together in a bowl and put it aside.
- 3
Wash the sweet potato and chop it into 1cm cubes.
- 4
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.
- 5
Sprinkle 1 tbsp of sugar over the sweet potato and microwave for 2 minutes.
- 6
Add the butter into the sweet potato container to coat the sweet potato with butter, then set aside.
- 7
Put the egg and 4 tbsp(or 60g) sugar in a large bowl and whisk them together with a handheld mixer. *4
- 8
Add the oil and beat all together.
- 9
Add half of the milk to mix and fold the half of the sifted dry ingredients.
- 10
Add rest of the milk and then add all the sifted dry ingredients. *5
- 11
Add 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.
- 12
Pour the mixture into the prepared square tin and top with the remaining sweetpotato and granola and sprinkle the black sesame seeds on top.
- 13
Bake for about 20 minutes, depending on your oven.
- 14
Serve fresh from the oven or allow to cool.