Many moons ago I used to work in travel. I spent five and a half years selling holidays to the general public and dreaming about the trips I wanted to take. Things like this Secret Treasures of the Caribbean trip with Inntravel.
In a nut shell it’s 10 days of walking sections of the Caribbean’s long-distance walking trail, hiking, snorkelling and sampling indigenous Kalinago culture.
Unfortunately, our budget won’t stretch to a walking holiday and with a threenager it wouldn’t be ideal – even if prices do only start from £1500 per person inclusive of 7 dinners, 10 breakfasts and 2 picnics (BARGAIN!) – so we’ll have to make do with this recipe inspired by the itinerary for now.
And to be honest – it looks like Halloween and smells like Christmas – what’s not to love?!
From Dominica, the beautiful ‘hidden treasure’ of the Caribbean, comes this delicious sweet potato cake recipe. Traditionally served with rum-whipped coconut cream, this easy-to-make cake delivers an insight into the fragrant flavours of Dominica.
This recipe has been created by Leeds-based chef Dean Cuffey, who runs the Caribbean Café. Dean’s father was born in Dominica and so it was easy for him to conjure up an authentic recipe that will really get your taste buds going. As usual, I’ve included Slimming World syns…
GRAB YOUR PINNY…
You will need: (To serve 8)
• 2 eggs – FREE
• 1½ cup demerara sugar (51 syns)
• 900g sweet potatoes (wrung out in a muslin cloth) – FREE
• 2 tsp grated ginger – FREE
• ½ cup finely chopped coconut or coconut flakes (we used desiccated coconut) – 16 syns
• 1 tsp ground cinnamon – FREE
• 1 tsp ground nutmeg – FREE
• 1 tsp salt – FREE
• 1/3 cup vegetable oil (I used 75g solid baking fat) – 27 syns
• If you find the mixture a little stiff add a little milk to loosen
• to serve: coconut ice cream and raisins
(I froze some vanilla infused fat free natural yogurt to serve with – it was pretty close to perfect if you ask me… and syn free!).
TOTAL SYN VALUE = 94 (12 syns per serving)
1. Preheat oven to 350o F or Gas Mark 4.
2. Grease a 9-inch baking tray with a little oil (we spritzed with fry light).
3. Peel the sweet potato and grate finely. Wring out in a muslin cloth.
4. Add all of the ingredients to the grated sweet potatoes.
5. Whisk until it’s all mixed together with a hand-held whisk. This is a little tricky- we started off with a spoon and gradually built up with beating with a whisk.
6. Pour the mixture into the baking tray.
7. Leave in the oven for 30-35 minutes.
8. Test if ready with a knife (if it comes out clean it is ready). If the mixture comes away on the knife, pop it back for five minute bursts.
9. Remove from the oven and leave to cool before removing from the tray.
10. Serve with coconut ice cream and raisins – and enjoy!
Simply gorgeous… we can sit in the Autumn sunshine and pretend we’re in the Caribbean… non? Easy, gluten free and can be made with left over! Thanks for reading: Looks Like Halloween, Smells Like Christmas with Inn Travel
Have you tried Sweet Potato cake?!
Love and sweet potatoes,
**With thanks to Inntravel for inviting us to try this recipe and providing apron and ingredients**