Ingredients
Preparation
Step 1 Preheat the oven to 180°C top and bottom heat.
Step 2 Peel the sweet potato and cut it into cubes. Simmer in water for about 15 minutes until very soft. Let cool on a plate.
Step 3 In a mixing bowl, mix the flour, ground almonds, cane sugar, baking powder, cornstarch and cinnamon.
Step 4 Add apple pulp, rapeseed oil and lime juice. Mix with a hand mixer to form a smooth dough.
Step 5 Line a small cake tray (approx. 20 x 30 cm) with baking paper, pour in the dough and smooth it out.
Step 6 Bake in the oven for about 35 minutes. Use a chopstick to check whether the cake is ready. Then let it cool down.
Step 7 Mash the sweet potato into a pulp using a potato masher or a fork. Stir in soy skyr. Season with gingerbread spice.
Step 8 Spread the cake with the spice cream before serving.
1 Sweet potato (300 g)
200 g Wholemeal flour
100 g Ground almonds
60 g Cane sugar
1 pack Baking powder (16 g)
1 tbsp Cornstarch (10 g)
1 tsp Cinnamon powder
180 g Apple pulp
60 g Rapeseed oil
2 tbsp Lime juice (30 ml)
70 g Unsweetened soy skyr
Some Gingerbread spice