About the bake
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!
Method
Step 1:
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
For The Cake
- 125g Butter (unsalted)
- 180g Billington's Unrefined Light Muscovado Sugar
- 2 tsp Nielsen-Massey Vanilla Extract
- 300g Baked sweet potato, flesh scooped out
- 3 Eggs (medium)
- 150g Dark chocolate
- 150g Self Raising Flour
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 150g Chopped pecans
Utensils
- 9in square cake tin
Recipe Reviews
I made this traybake with a friend. It was such a tasty recipe. My family were a bit sceptical as they weren't sold on the idea of 'sweet potato' but as soon as they tried it, they absolutely loved it. Smashed the lot in 2 days!
Ingredients
For The Cake
- 125g Butter (unsalted)
- 180g Billington's Unrefined Light Muscovado Sugar
- 2 tsp Nielsen-Massey Vanilla Extract
- 300g Baked sweet potato, flesh scooped out
- 3 Eggs (medium)
- 150g Dark chocolate
- 150g Self Raising Flour
- 1/2 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 150g Chopped pecans
Utensils
- 9in square cake tin