A guten-free cake naturally sweetened by sweet potato and dried fruit, with buckwheat flour and chestnut flour.
Note - this recipe requires a food processor.
1 medium sweet potato
handful organic dried apricots
125g coconut oil
50g buckwheat flour
50g chestnut flour
handful organic currants or raisins
lemon juice, sweet spice (eg cinnamon, nutmeg etc), according to taste
1 tsp bicarbonate of soda
2 tsp cream of tartar
Grease a large cake tin or pirex dish
Preheat oven 180 degrees C
Place jar of coconut oil in a bowl of hot water to make it turn to liquid, as it mixes in much more easily
Peel sweet potato, chop into about 3 large pieces and pulverise in the food processor together with the apricots
If eggs are straight from the fridge allow them to get up to room temperature (this will prevent the coconut oil hardening in the cold ingredients)
Crack in the eggs - mix
Add the coconut oil - mix
Add the buckwheat, chestnut flour and spice /lemon juice - mix
Add the raisins, bicarbonate of soda and cream of tartar - mix gently
Turn out into baking dish and cook for about half an hour plus or minus depending on the depth of the mixture
Added by: E11ie
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.