I was recently invited to be part of a campaign hosted by Inntravel to help promote a new holiday to the Caribbean – Dominica (not to be confused with Dominican Republic!).
Midway between the two French islands of Guadeloupe and Martinique, Dominica is – for those in the region – the Caribbean ‘as it used to be’. Its rugged landscapes were unsuited to large-scale sugar cane, tobacco or coffee production, meaning that it has retained over two-thirds of its original forested cover; and its relative lack of beaches has, in recent years, kept the ravages of mass tourism at bay.
Riches come in the form of crops and fruit trees, with yams, dasheen and sweet potatoes being particular diet staples. And this is where this recipe comes in, a Sweet Potato Cake which is a traditional local bake. ‘From the beautiful hidden treasure of the Caribbean, the island of Dominica, Inntravel brings you this delicious sweet potato cake recipe. Traditionally served with rum whip coconut cream, this easy to make delicious cake delivers an insight into the fragrant flavours of Dominica.’
Gluten-free, packed with spices and made using grated sweet potato, it was good fun to try and put my healthy spin on it; dense, moist and deliciously sweet, it would make an ideal autumn snack or dessert.
- 2 eggs
- 1 cup coconut sugar [originally 1 1/2 cups demerara sugar] (I used The Coconut Company)
- 900g sweet potatoes
- 250ml almond milk (I used Alpro)
- 2 teaspoons grated ginger
- 1/2 cup unsweetened desiccated [originally coconut flakes]
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt [originally 1 teaspoon]
- 1/3 cup coconut oil, melted (I used Lucy Bee)
- Preheat the oven to 360F and grease and line a 9 inch baking tray with a little oil and line with grease-proof paper.
- Peel the sweet potato and grate finely.
- Add all of the ingredients to the grated sweet potato.
- Whisk until all mixed together, then pour the mixture into the tray and spread out evenly.
- Bake for 30-35 minutes until golden and firm.
- Leave to cool in the tin then slice up into 9 squares and serve – with raisins or other dried fruit, extra spices and coconut chips. Enjoy!
I kept leftovers in an airtight container in the fridge for up to 3 days.