Description

Sweet potato granola cake is a moist and flavorful dessert that combines the natural sweetness of purple sweet potatoes with the crunch of granola and the nutty aroma of black sesame seeds. This baked treat is lightly spiced with cinnamon and offers a perfect balance of textures and flavors, ideal for a cozy snack or dessert.

Ingredients

Scale

Sweet Potato Mixture

1 cup purple sweet potato (approximately 120g or 1/4 of a medium sweet potato)
1 tbsp sugar
10 g unsalted butter

Dry Ingredients

1 cup all-purpose flour (approximately 130g)
¼ tsp cinnamon
1 tsp baking powder

Wet Ingredients

1 egg
4 tbsp sugar (approximately 60g)
40 g sesame seed oil
100 ml milk

Toppings

40 g granola
A sprinkle of black sesame seeds

Instructions

Preheat oven: Preheat the oven to 356°F (180°C) and line an 18cm square baking tin with baking paper.
Prepare dry ingredients: Sift the all-purpose flour, cinnamon, and baking powder together in a bowl and set aside.
Prepare sweet potatoes: Wash and cut the purple sweet potato into 1cm cubes. Soak the cubes in water for about 10 minutes, then pat dry with a paper towel. Place them in a microwavable container.
Microwave sweet potatoes: Sprinkle 1 tbsp sugar over the sweet potato cubes and microwave for 2 minutes.
Coat sweet potatoes with butter: Add 10 g unsalted butter into the microwaved sweet potato container to coat evenly, then set aside.
Beat egg and sugar: In a large bowl, whisk the egg and 4 tbsp (60g) sugar together using a handheld mixer until light and creamy.
Add oil: Pour in the 40 g sesame seed oil and beat to combine thoroughly.
Add milk and dry ingredients in two parts: Add half of the 100 ml milk to the egg mixture, then fold in half of the sifted dry ingredients gently. Repeat with the remaining milk and dry ingredients until fully incorporated.
Fold in sweet potato and granola: Add two-thirds of the sweet potato cubes and two-thirds of the granola to the batter and fold gently, being careful not to overmix.
Transfer batter to tin: Pour the batter into the prepared square tin. Evenly top with the remaining sweet potato cubes and granola. Sprinkle black sesame seeds on top for garnish.
Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top.
Serve: Serve the cake fresh from the oven or allow it to cool before slicing and enjoying.

Notes

Using purple sweet potatoes adds natural color and sweetness, but you can substitute with orange or white sweet potatoes if unavailable.
Microwaving the sweet potato cubes softens them quickly, which helps them integrate better into the cake batter.
Be careful not to overmix the batter after adding dry ingredients to maintain a tender cake texture.
The sesame seed oil imparts a unique nutty flavor, but it can be substituted with a mild vegetable oil if needed.
This recipe can be made in an 18cm square baking tin; adjust baking time slightly if using different size pans.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Keywords: sweet potato cake, granola cake, purple sweet potato dessert, healthy cake, crunchy topping cake, sesame seed oil cake