Sweet potato cake with blueberry jam (cranberry) and walnut
A layer of fresh blueberries and nuts softens the texture of this dessert and a special combination of antioxidants.
Preparation: 20 minutes
Cooking time: 1 hour
Serves 8
Ingredients:
175 g of frozen blueberries
½ cup (100 g) plus 2 / 3 cup (140 g) sugar
½ cup (125 ml) of water
¾ cup (85 g) walnuts, toasted and chopped
Pasta, prepared for a cast of 25 cm
2 cups (500 g) sweet potatoes, cooked and mashed (about 2 medium potatoes)
1 can (375 ml) low fat evaporated milk
1 large egg, lightly beaten
2 large egg whites, lightly beaten
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg, ground
¼ teaspoon pepper, ground
Pinch of salt
Preparation:
- For the blueberry jam and walnut, boil cranberries, ½ cup sugar and water in small saucepan. Reduce heat, simmer for about 10 minutes slow pray until cranberries are tender. Remove from heat. Beat with nuts and let the mixture cool.
- Preheat oven to 220 ° C. Spread batter into a cast of 30 cm. Use a plate of 25 cm for edging. Curled edge.
In a bowl, mix the mashed sweet potatoes, evaporated milk, 2 / 3 cup sugar, eggs, egg whites, vanilla, cinnamon, nutmeg, pepper and salt.
- Spread the jam cold at the bottom of the base paste. Cover the jam with sweet potato mixture.
Bake 10 minutes. Lower the temperature to 180 ° C and bake 40 minutes more, until center is set. Cool cake 30 minutes. Refrigerate to cool completely.
Per serving:
calories: 455
protein: 9 g
fat: 15 g (including 4 g saturated fat)
cholesterol: 43 mg
Carbohydrates: 58 g
fiber: 3 g
Sodium: 241 mg
