Sultana Tea Cake
Cook Time 1 hour 30 minutes
350g sweet potato (peeled & diced), steamed then mashed until smooth
30ml sunflower oil
40ml freshly squeezed orange juice
115g medium free-range eggs, beaten
90g caster sugar
8ml vanilla essence
270g wholemeal self-raising flour
4g bicarbonate soda
¼ tsp nutmeg
½ tsp mixed spice
¼ tsp ginger
Pinch of salt
In an electric mixer combine mashed sweet potato, sunflower oil, orange juice, eggs, caster sugar, vanilla essence & sultanas. Mix at a low speed for 1 – 2 minutes until all ingredients are well combined. Pre-mix wholemeal self-raising flour, bicarbonate soda, nutmeg, mixed spice, ginger & salt, then slowly add a little at a time whilst mixing until completely incorporated. Mix for a further 1 – 2 minutes at a low speed ensuring all ingredients are well combined.
Preheat the oven to 175°C.
Evenly distribute the batter into a non-stick lightly greased 7cm Deep, 10 x 20cm (base measurement) loaf tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Remove loaf from the baking pan and place on a wire cooling rack and cool. Slice into 10 x 2cm slices (approx.) and serve.