Sweet potato granola cake さつま芋とグラノーラのケーキ
User Reviews
5
6 reviews
Excellent
Sweet potato granola cake さつま芋とグラノーラのケーキ
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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
- 1 cup purple sweet potato *or 120g or 1/4 sweet potato
- 1 tbsp sugar
- 10 g butter unsalted
- 1 cup all-purpose flour or 130g
- ¼ tsp cinnamon
- 1 tsp baking powder
- 1 egg
- 4 tbsp sugar * or 60g
- 40 g sesame oil 1
- 100 ml milk
- 40 g granola *2
- black sesame seed a sprinkle of
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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