Sweet potato and strawberry traybake

A soft cake with sweet potato, coconut and Fiordifrutta strawberries.

by Sandra Bekkari

Difficoltà

Difficulty

Easy

Durata

Duration

60 min

Dosi

Servings

6

Ingredients

  • 3 eggs
  • 75 g raw cane sugar (or coconut blossom sugar)
  • 175 g sweet potato purée*
  • 50 g yoghurt (or plant-based alternative)
  • 100 g finely desiccated coconut
  • 75 g ground almonds
  • 1 tsp bicarbonate of soda
  • 70 ml groundnut oil
  • 1 pinch of salt
  • 2 tbsp Fiordifrutta Strawberries and wild strawberries

Method

Whisk the eggs until frothy and gradually add the cane sugar. Whisk until the mixture has roughly doubled in volume.

Add the sweet potato purée, yoghurt, desiccated coconut, ground almonds, bicarbonate of soda, groundnut oil and a pinch of salt. Then pour the batter into the tin.

Add the Fiordifrutta strawberries and wild strawberries to the batter.

Bake for 45 minutes in a preheated oven at 175 °C (test with a knife: if it comes out clean, the cake is done).

Leave to cool.

*Note: peel 270 g sweet potato, steam or boil it and mash it. Weight as purée = 175 g.

Make this recipe with

Fiordifrutta Strawberry & Wild Strawberry 250g

Made with organic strawberries and wild strawberries harvested from April to August, soft and fresh, perfect for those seeking a sweet and iconic taste.

Weight
Go to product

Recipe by

Sandra Bekkari

For around 25 years, Sandra Bekkari has been guiding people towards a healthy lifestyle. In 2008 she developed the Sana method, a simple and achievable 7-step plan centred on enjoying good, natural food. Her books have sold around 600,000 copies, and with her own cooking show she taught Flanders to eat healthily and with pleasure. Today Sandra works with a network of some 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day.

Go to the website of Sandra Bekkari Go to the website of Sandra Bekkari

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