Sweet Potato and Cranberry Cake

Ingredients
300 g sweet potato (peeled weight)
125 ml vegetable oil, plus extra to grease
325 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda

1 tsp salt
200 g caster sugar
100 g dried cranberries
3 medium eggs
2 tsp vanilla extract
100 ml milk

For the topping

50 g plain flour
50 g unsalted butter (room temperature)
50 g  caster sugar
1 tsp cinnamon

1 tsp ground ginger

Method

1.  Peel and chop the sweet potato into c.1cm pieces and simmer in water until soft (about 10 minutes).  Drain and allow to steam dry for 5 minutes before mashing - set aside to cool.

2.  Make the streusel topping - rub the topping ingredients together until the mixture forms large crumbs - set aside.

3.  Preheat the oven to 180C (160C fan) and grease a dish (c. 22cm x 30.5cm).

4.  Sift the flour, baking powder and bicarb into a large bowl, stir in the salt, sugar and cranberries.

5.  Mix together the oil, eggs, vanilla, milk and sweet potato mash. 

6.  Add the liquid ingredients to the dry and stir to just combine. Pour into the greased dish, level, and scatter over the topping.

7.  Bake for 30-35min or until a skewer inserted into the centre of the cake comes out clean.

Status

Made once - very nice - matures well - added salt to the above recipe to intensify the flavours a bit more.