Sweet Potato Cashew Cake
Sweet Potato Cashew Cake is a moist and flavorful dessert made with sweet potatoes, cashews, and a hint of vanilla. Topped with black sesame seeds, this easy-to-make cake is perfect for tea-time treats or special occasions. Enjoy its wholesome ingredients and rich taste in every bite!
Sweet Potato Cashew Cake is a moist, flavorful dessert that combines the natural sweetness of sweet potatoes with the nutty crunch of cashews. This delightful cake is enhanced with a touch of vanilla and topped with black sesame seeds for a unique and visually appealing finish. Perfect for any occasion, it offers a balance of wholesome ingredients and indulgent flavors, making it an excellent choice for dessert, tea-time treats, or even as a special snack.
Ingredients
Nutritional Information
- Calories: 210
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 12g
- Sodium: 95mg
- Cholesterol: 40mg
Directions
1. Step
Cut 300 grams of peeled sweet potato into small pieces. Place the pieces in a microwave-safe dish, add a small amount of water, and cook in the microwave for 5 minutes until soft.
2. Step
Mash the cooked sweet potatoes in a large bowl. Add 45 grams of white sugar, a pinch of salt, 1 tablespoon of cooking oil, 2 eggs, 1 teaspoon of vanilla extract, and 150 ml of water. Mix thoroughly until smooth.
3. Step
Chop 30 grams of cashew nuts and fold them into the mashed sweet potato mixture.
4. Step
Add 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 200 grams of all-purpose flour to the mixture. Stir well until a smooth dough forms.
5. Step
Line a cake pan with parchment paper and pour the dough evenly into the pan. Sprinkle black sesame seeds on top for garnish.
6. Step
Preheat your oven to 180°C (356°F). Bake the cake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
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