Sweet Potato, Cinnamon and Raisin Sponge Cake
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– 4 eggs
– 230 gr of brown sugar
– 300 gr of flour
– 70 gr of melted butter
– 170 gr of roasted sweet potato
– 1 teaspoon of cinnamon
– 1 plain yogurt
– 2 c.s. raisins and a few more to decorate
– 1 envelope of baking powder (Royal type)
We preheat the oven 180º heat up and down.
We wash the sweet potato well, peel it and cut it into medium pieces, put it in a baking dish covered with a piece of aluminum foil and cook it until it is tender (about 30 minutes).
Once it is cooked we reserve it and let it warm.
In a large bowl add the eggs, sugar, melted butter, cinnamon and yogurt and beat for a few minutes on medium power until everything is well integrated.
Next we add the sweet potato and we beat again this time on strong power until it has been fully mixed with the rest of the ingredients.
We sift the flour together with the yeast, we add it to the bowl with the rest of the ingredients and we mix carefully with enveloping movements until we obtain a homogeneous and lump-free mixture.
Add the raisins to the previous mixture and continue stirring a little more.
We grease a mold (mine with a crown and 24 cm in diameter) with melted butter and add our mixture.
Decorate with a little cinnamon and some raisins and bake for about 25/30 minutes depending on the power of the oven, click with a toothpick and if it comes out clean our cake will be ready.
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