Ingredients

350g (peeled) sweet potatoes

200g walnuts

4 tablespoons Shipton Mill Organic Buckwheat flour

4 medium eggs

125g olive oil

1 desertspoon honey

2 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp ground cloves

2 tsp ground cinamon

150g currants

Cooking time 30-35 mins 180°C (fan assisted)

Method

Grease a large cake tin or pyrex dish with a little olive oil.

Preheat oven on a medium heat.

Peel the sweet potato, chop in half, drop in the food processor and pulverise it.

Add the walnuts and mix again until the walnut pieces are very small.

Add the eggs and olive oil, mix again.

Add the spice and honey, mix.

Now add the buckwheat flour and bicarbonate of soda and mix very well. use a spatula to push any unmixed down into the main dough and mix more.

Lastly add the currants but only mix very lightly for 2 or 3 seconds to avoid them getting too broken.

Tip out the mixture into the greased dish and smooth out.

Bake in a medium oven for about half an hour until the cake passes the 'fork test'.

Makes about 20 pieces.