With its cake bottom and crumble top - this cake is delicious and was a hit with both big and small in the family. They never guessed that it contained a vegetable! It's got sugar in the form of maple syrup - that means it's a treat and not to be consumed everyday. However, if you want a treat - then this is amazing and will satisfy any sweet tooth.
makes 12 squares
1 large sweet potato
110g almond butter (we like pip and nut)
45g maple syrup
2 large eggs
2 teaspoons of cinnamon powder
1/2 teaspoon ginger powder
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon powder
25g whole almonds
1 tablespoon maple syrup
1 tablespoon coconut oil
Preheat oven to 180°C
Line a baking dish with parchment paper. I used a ceramic dish measuring 25cm x 16cm. However a dish measuring 20cm x 20cm would also work.
Peel the sweet potato and cook in boiling water until soft.
When it's soft, mash and leave to cool while you assemble the rest of the ingredients.
Mix the almond butter, maple syrup, eggs and 110g of the mashed sweet potato in a bowl and whisk lightly.
Now add the cinnamon, ginger, nutmeg, salt and baking powder and mix everything together.
Pour the batter into the baking dish.
For the crumble topping put the almonds in a pestle and mortar and crush into small bits and then mix everything together until well mixed.
Sprinkle the crumble over the top of the batter.
Bake in the oven for about 25 minutes until golden brown and firm when touched in the middle.
Leave to cool before slicing into squares.
The Health Boost Tip
We are always looking for ways to encourage children to eat more vegetables at The Health Boost. Disguising vegetables in cakes is a great way for the reluctant veg eater. Sweet potato is packed with beta-carotene and is a really great way to get vitamin A into children