Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Dough
Icing
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
To prepare
Place the sweet potatoes on a baking tray lined with baking paper.
To bake
Approx. 25 mins. in the upper half of an oven preheated to 180 °C. Remove, allow to cool slightly, purée.
Dough
Place the oil and all ingredients up to and including the vinegar into a bowl with the sweet potato puree, mix with a whisk. Mix together the flour and all the ingredients up to and including the salt, add to the bowl, mix quickly to form a smooth dough. Transfer the dough to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Icing
Place the chocolate in a bowl. Place the cream substitute and coffee powder in a small pan, heat while stirring, pour over the chocolate. Melt the chocolate while stirring, continue stirring until a creamy mixture is formed. Spread the icing on top of the cake, allow to dry, top with the orange zest.
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 2 days. |
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