Gluten-Free · Musings · Recipes

Sweet Potato Cake

This magnificent creation is simple, healthy, easy to make gluten-free, and absolutely delectable.

1 lb Sweet Potatoes (or use potatoes)

1/4 cup all-purpose flour (use gluten-free flour if you need to)

1 stick butter (1/2 cup)

1/2 cup granulated or brown sugar

4 large eggs, separated

1 tsp lemon zest or lemon extract

1 tsp almond extract

1/2 cup raisins

1/2 cup pine nuts

3 Tbsp confectioners sugar to sprinkle

  1. Peel, dice, boil, and mash the sweet potaotes
  2. Mix in the flour
  3. Preheat oven to 350 degrees F
  4. Butter a 9″ cake pan and line with parchment paper
  5. Beat the butter and sugar on high till creamy
  6. With mixer at medium, add egg yolks one at a time until just blended after each
  7. With mixer on low, beat in potato/flour mixture, lemon zest or extract, nutmeg, and almond extract
  8. Add raisins and pine nuts.
  9. In a very clean bowl, beat egg whites till stiff peaks form
  10. Gently fold the egg whites into the batter with a spatula
  11. Scoop it into the prepared pan and bake for about 40 minutes or until golden brown and I toothpick inserted into the center comes out clean
  12. Cool the cake in the pan for 10 minutes then turn it onto a rack
  13. Let it cool completely
  14. Dust with confectioner’s sugar before serving
  15. Refrigerate and enjoy within 3 days

Serves 10