Sweet Potato Traybake with Ginger Icing

Serves: 20
Calories: 22
Fat: 8g
Saturated fat: 1g
Suitable for freezing: YES

–         500g sweet potato, peeled and quartered

–         ¼ ltr sunflower oil

–         300g light muscovado sugar

–         3 large eggs

–         225g self-rising flour

–         1tsp bicarbonate of soda

–         1tsp each of ground ginger, cinnamon and ground mixed spice

For the icing

–         150g golden icing sugar

–         2tbsp ginger syrup from stem ginger

–         12 pecan halves

–         5 stem ginger, drained from syrup, cut into matchsticks

–         18x28cm greased and lined tin

1.      Set oven to 18C or Gas Mark 4. Put the potatoes into a large heatproof bowl with 2tbsp water. Cover with cling film and pierce a few times. Microwave on High for 10 mins until the potatoes are tender. Leave to cool for 3 min, carefully remove cling film and mash until smooth.

2.      Put the oil, muscovado sugar and eggs in a large bowl. Whisk together for 3 mins until thick and pale.

3.      Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice and and fold into the egg mixture with the sweet potato. Stir gently together until combined.

4.      Pour the mixture into the tin and bake for 50 mins, until well risen and skewer inserted in the centre comes out clean. Cool in tin.

5.      To make the ginger icing, sieve the icing sugar into a bowl, add the ginger syrup and 1tbsp water to make a smooth pouring icing.

6.      Upturn the sweet potato cake on to a wire rack and drizzle over the icing. Scatter over the pecans and ginger pieces. Cut into squares to serve.