- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 770 kcal
Quick summary
“Yam cake uses the cooked tuber to provide softness and structure to a fluffy batter flavored with cinnamon. It's a nutritious and homemade recipe to vary snacks and use ingredients from the garden.”
What you need to know
- The cooked and mashed yam adds highly digestible starch and natural moisture without leaving a strong residual flavor.
- Beating the eggs with brown sugar creates an airy base that facilitates the incorporation of the flour.
- Baking for 35 minutes at 180°C browns the surface and firms the dough without drying out the interior.
Ingredients
Main
- 2 cups cooked and mashed yam
- 1 cup of brown sugar
- 1/2 cup of vegetable oil
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon of ground cinnamon (optional)
- Use fresh yam for a more intense flavor.
- Be careful with the baking time so as not to dry out the cake.
- Replace brown sugar with coconut sugar for a healthier version.
- Try adding chocolate chips to the dough.
- The cake can be stored in an airtight container for up to 3 days.
Instructions
Principal
- Cook the yam until soft and mash well.
- In a bowl, beat the eggs with the brown sugar until a light cream forms.
- Add the oil and the mashed yam, mixing well.
- In another bowl, mix the wheat flour, baking powder, and cinnamon.
- Incorporate the dry ingredients into the yam mixture, stirring until you get a homogeneous dough.
- Pour the batter into the greased pan.
- Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
Chef's tips
- Cook the yam until very tender and mash with a fork or masher while still hot to avoid fibrous lumps in the dough.
- Wait for the yam puree to warm up before mixing into the beaten eggs so as not to cook the yolks prematurely.
- Grease the mold with oil and flour with flour and a pinch of cinnamon to create an aromatic edge when unmolding.
Variations
- Add half a cup of semi-sweet chocolate chips to the batter before pouring into the greased pan.
- Add half a cup of unsweetened dried shredded coconut to create a classic combination with the yam.
- Sprinkle chopped nuts or Brazil nuts over the cake in the pan before baking to ensure crunchiness.
Substitutions
- Vegetable oil can be replaced with melted coconut oil or melted unsalted butter in the same measure.
- Brown sugar can be swapped for demerara sugar, coconut sugar, or traditional crystal sugar.
- White wheat flour can be replaced with half whole wheat flour and half oats.
How to store
Keep the cake in a closed container or cake dome with a lid at room temperature for up to 3 days. In case the weather is hot, keep it in the refrigerator for up to 5 days and remove 20 minutes before serving to soften the cold.
Can it be frozen?
The cake can be frozen in slices for up to 3 months, wrapped individually in plastic wrap and stored in a thermal bag. Thaw at room temperature for 1 hour or heat the slice in the microwave for 30 seconds.
What to serve with
It pairs perfectly with hot brewed coffee, coffee with milk, or chamomile tea in the late afternoon. It can also be served with a spoonful of cottage cheese or homemade sugar-free red fruit jam.
Frequently asked questions
Can I blend the dough in the blender to speed it up?
Beat the eggs, oil, sugar, and yam in the blender, but incorporate the flour and baking powder by hand in the bowl so as not to make it heavy.
Can I use raw grated yam instead of cooked?
Do not use raw yam; it contains oxalates that can cause tingling in the mouth and drastically alter the consistency of the cake.
Does the cake have a noticeable yam flavor after baking?
No; yam has a neutral flavor after cooking and acts by providing texture and moisture, standing out the cinnamon and brown sugar.
How to know if the yam is cooked to the right point?
The yam will be ready when a fork penetrates the center of the pieces with ease without resistance; Drain all the water well.
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