Friday, July 5, 2013

Allergy free sweet potato and raisin cake with orange glaze recipe

  • 2½ cups Orgran self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1½ tsps vanilla essence
  • ¾ cup goat’s milk
  • 1 cup mashed sweet potato
  • ½ cup golden raisins, chopped
  • ½ cup Nuttlex 
  • ¾ cup white sugar
  • 2 tsps Orgran No Egg whisked with 120mls water until thick
  • 1 cup icing sugar
  • 1 tsp orange zest, finely grated
  • 5-6 tsps orange juice, fresh

  • Preheat the oven to 180°C.
  • Grease a large bundt pan.
  • In a bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg.
  • Mix together the vanilla essence, goat’s milk, sweet potato and raisins in a medium bowl.
  • In a large bowl, cream the Nuttlex and sugar together until fluffy.
  • Slowly add the No Egg mixture until combined.
  • Add the dry ingredients and then potato mixture alternately, beating only until smooth with each addition, to the creamed mixture.
  • Turn the batter into the bundt pan and smooth the top with a spoon.
  • Bake the cake for about 45-50 minutes or until the cake is cooked through.
  • Allow the cake to cool for five minutes before removing it from the pan.
  • Cool the cake to room temperature before adding the glaze.
  • Combine the icing sugar, orange peel and enough juice to achieve desired consistency in a small bowl.
  • Drizzle the glaze over the cake and allow it to set.

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