Sweet potato granola cake さつま芋とグラノーラのケーキ

Name: Sweet potato granola cake さつま芋とグラノーラのケーキ
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 6 cup
Ingredients: 1 cup purple sweet potato; 1 tbsp sugar; 10 g unsalted butter; 1 cup all purpose flour; ¼ tsp cinnamon; 1 tsp baking powder; 1 egg; 4 tbsp sugar; 40 g sesame seeds oil; 100 ml milk; 40 g granola; A sprinkle of black sesame seeds

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 cup
Calories
257 kcal
Course
Dessert
Cuisine
Japanese

Sweet potato granola cake さつま芋とグラノーラのケーキ

Katherine Wallace

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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.

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Ingredients

Servings

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

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Instructions

Preheat the oven to 356°F (180°C) and cover an 18cm square tin with baking paper. *3
Sift all dry ingredients (minus sugar) together in a bowl and put it aside.
Wash the sweet potato and chop it into 1cm cubes.
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.
Sprinkle 1 tbsp of sugar over the sweet potato and microwave for 2 minutes.
Add the butter into the sweet potato container to coat the sweet potato with butter, then set aside.
Put the egg and 4 tbsp(or 60g) sugar in a large bowl and whisk them together with a handheld mixer. *4
Add the oil and beat all together.
Add half of the milk to mix and fold the half of the sifted dry ingredients.
Add rest of the milk and then add all the sifted dry ingredients. *5
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.
Pour the mixture into the prepared square tin and top with the remaining sweetpotato and granola and sprinkle the black sesame seeds on top.
Bake for about 20 minutes, depending on your oven.
Serve fresh from the oven or allow to cool.

Notes

*1 I used olive oil for the updated photos, but you can use sesame seeds oil or other oil.
*2 I used homemade granola but you can use store bought granola.
*3 For the update, I did not use a square tin but used "Italian muffin cups" bought from a local Daiso shop.
*4 If you don't have a handheld mixer, you can just use a whisk.
*5 try not to overmix the batter.
*baking time is indication only. Insert a skewer and if it comes back clean, cake is baked.

Nutrition Information

Show Details

Calories 257kcal (13%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 33mg (11%) Sodium 33mg (1%) Potassium 223mg (6%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 3253IU (65%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6cup

Amount Per Serving

Calories 257 kcal

% Daily Value*

Calories	257kcal	13%
Carbohydrates	36g	12%
Protein	5g	10%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	33mg	11%
Sodium	33mg	1%
Potassium	223mg	5%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	3253IU	65%
Vitamin C	1mg	1%
Calcium	69mg	7%
Iron	2mg	11%