Sweet Potato Pudding Cake

Serves: 4 people.

Preparation Time:  15 minutes to prep, 1 hour and 15 minutes to cook. 3 to 4 hours to cool.

Cake

• 1 cup raisins
• 2 tablespoons dark rum
• 1 cup whole-wheat pastry flour
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• 450g sweet potato, peeled
• 3 large eggs
• 400ml “light” coconut milk
• 340g packed light brown sugar
• 2 tablespoons organic butter, melted

Topping

• 170g unsweetened shredded coconut
• 2 tablespoons packed brown sugar
• ⅛ teaspoon ground cinnamon

Preparing the pan:

1. Preheat oven to 175C / 350F / gas mark 3.
2. Peel and dice the sweet potato. Add to a pan and boil until soft. Around 10 – 15 minutes.
3. Coat a 9-inch spring-form pan with organic oil, butter or cooking spray.

Preparing the cake:

1. Toss raisins and rum in a small bowl and leave to stand. Whisk flour, nutmeg and salt in another bowl.
2. Drain the sweet potato and mash in a large bowl.
3. Add the eggs to the sweet potato and beat (preferably with an electric mixer on medium speed).
4. Add the coconut milk, brown sugar and butter to the sweet potato; beat until combined.
5. Stir in the dry ingredients, raisins and rum until the mixture is evenly moistened. Spread the batter in the prepared pan.

Preparing the topping:

1. Combine the coconut, brown sugar and cinnamon in a small bowl.
2. Sprinkle on top of the cake.

Baking:

1. Bake the cake for around 1 hour to 1 hour 15 minutes, until a knife can be inserted into the centre and comes out clean.
2. Let the cake cool in the pan for around 10 minutes.
3. Run a knife around the edge of the pan and gently remove the side ring.
4. Let it cool at room temperature for 1 hour, then refrigerate until cold (up to 3 hours).