Sweetpotato Cake

Ingredients: 8 oz or 225 g flesh of sweet potato, precooked 6 oz or 175 g sugar 6 oz or 175 g gluten-free flour 4 oz or 100 g chopped almonds 2 oz or 50 g coconut flour or dessicated coconut 4 fl oz or 125 ml olive oil 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon bicarbonate of soda 1/4 teaspoon cream of tartar 2 eggs, separated

Instructions:
•    Precook the sweet potato by baking or boiling untilsoft. Then drain and peel
•    In a food processor, beat in all the ingredients except for the egg white.
•    Beat the egg white separately until stiff.
•    Fold the egg white into the cake mixture.
•    Place the mixture into a deep 8 inch / 20 cm cake or 2 lb loaf tin lined with non-stick baking parchment.
•    Bake in a preheated oven, gas mark 4, 350F, 180 C for 1 1/4 - 1 1/2 hours.
•    Cool in tin before turning out and removing parchment

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Copyright Peter Thomson 2010-February-9