Allergy free sweet potato and raisin cake with orange glaze recipe

Ingredients

• 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

Glaze

• 1 cup icing sugar
• 1 tsp orange zest, finely grated
• 5-6 tsps orange juice, fresh

Method

• 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.

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.