(Serves 16)


500g sweet potatoes

1 cup self-raising wheat flour

¾ cup whole-wheat flour

2½ level tsp ground ginger

½ level tsp ground cinnamon

75g crystallised ginger

75g flora pro v activ

75ml low-fat yogurt

75g soft brown sugar

50ml Molasses

3 large eggs

120ml low-fat milk powder

120ml corn starch

60ml icing sugar

1 tsp natreen liquid sweetener

1 tbs lemon juice

1 ball stem ginger in syrup, chopped plus 1 tbs syrup


Preheat the oven to 200’C. Grease a loaf tin. Wash the sweet potatoes and prick all over with a fork. Bake them in the oven for 1 hour until soft and gooey. Pierce with a knife to test. Cut open and remove 225g of the flesh, mash and puree with a fork in a bowl and set aside to cool. Reduce the oven temperature to 180’C. Whisk the flour, ground ginger and cinnamon together in a bowl cut the crystallised ginger into raisin-sized pieces, then stir into the flour mixture. Beat the margarine, yogurt, molasses and sugar together until light and creamy. Beat in the eggs, one at a time, adding a spoonful of flour with the last two. Fold in the rest of the flour, plus the sweet potato. Transfer the mixture to the greased loaf tin, level out the top and bake for 1 hour, or until a skewer inserted in the middle comes out clean. Put on a wire rack to cool.

In a blender, mix the milk powder, corn starch and icing sugar until very well combined. Add the ginger syrup, sweetener and lemon juice and mix until the consistency is suitable for drizzling. Add one tablespoon of water only if necessary. Drizzle the icing over the cake and scatter the chopped stem ginger over the top. *Recipe adjusted from ASDA Magazine, Feb, 2015*

Nutritional Information:

Per 95g slice: 255 cal; total fat 9.3g; saturated fat 2g; sugar 12.7g; salt 0.37g


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