This sweet potato and pecan traybake is a certain crowd pleaser. It's just the right balance of sweet and savoury to tempt most people. Billington's sugar brings the depth of flavour to the bake. Perfect with a cup of tea!
Line a 9” square cake tin with non-stick baking paper and preheat the oven to 180°C (160°C fan) gas mark 3
Step 2:
Cream the butter, muscovado sugar, vanilla and sweet potato flesh together until smooth and creamy.
Step 3:
Gently beat in the eggs, one by one and add the melted chocolate (if you are using a mixer set it on slow). Gently mix in the flour, grounded cinnamon and baking powder.
Step 4:
Lastly fold in the pecans or tip into mixer and stir briefly, then spoon into the tin, smooth the top and bake for about 25-35 minutes, until barely cooked but still a bit soft under the crust.
Step 5:
Leave to cool completely in the tin before slicing
Ingredients
MetricImperial
For The Cake
125gButter (unsalted)
180gBillington's Unrefined Light Muscovado Sugar
2 tspNielsen-Massey Vanilla Extract
300gBaked sweet potato, flesh scooped out
3Eggs (medium)
150gDark chocolate
150gSelf Raising Flour
1/2 tspGround cinnamon
1/2 tspBaking powder
150gChopped pecans
Utensils
9in square cake tin
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