Sultana Tea Cake

Cook Time 1 hour 30 minutes

Servings 10


350g sweet potato (peeled & diced), steamed then mashed until smooth

30ml sunflower oil

40ml freshly squeezed orange juice

115g medium free-range eggs, beaten

90g caster sugar

8ml vanilla essence

70g sultanas

270g wholemeal self-raising flour

4g bicarbonate soda

¼ tsp nutmeg

½ tsp mixed spice

¼ tsp ginger

Pinch of salt


In an electric mixer combine mashed sweet potato, sunflower oil, orange juice, eggs, caster sugar, vanilla essence & sultanas. Mix at a low speed for 1 – 2 minutes until all ingredients are well combined. Pre-mix wholemeal self-raising flour, bicarbonate soda, nutmeg, mixed spice, ginger & salt, then slowly add a little at a time whilst mixing until completely incorporated. Mix for a further 1 – 2 minutes at a low speed ensuring all ingredients are well combined.

Preheat the oven to 175°C.

Evenly distribute the batter into a non-stick lightly greased 7cm Deep, 10 x 20cm (base measurement) loaf tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Remove loaf from the baking pan and place on a wire cooling rack and cool. Slice into 10 x 2cm slices (approx.) and serve.


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