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| Carol Kearns, our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake with our Fava Bean Flour, great to eat. |
When baking cakes to raise funds at University I found that a number of people asked for dairy-free or gluten-free options. I met the first requirement by baking either carrot cake (made with vegetable oil rather than butter) or courgette cake. Gluten-free presented more of a challenge. I came up with a very nice chocolate cake made with ground almonds rather than flour but as you’ll find a recipe for this type of cake in most cookery books I thought I’d devise something a bit different.
I’m currently working on the illustrations for Hodmedod’s gluten free flours made from quinoa, dried peas and fava beans (a variety of dried broad bean). As usual Hodmedod sent me samples to inspire my illustration work and these arrived at the same time that I was thinking about developing a gluten-free cake recipe for my column in EDP Norfolk Magazine. I chose to use the fava bean flour in this recipe and was delighted with the results - it really is absolutely delicious.
This recipe first appeared in the Eastern Daily Press's Norfolk Magazine
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While there are plenty of wheat-free cake recipes around these days, they’re usually not quite as good. This recipe, on the other hand, is exactly like one made with wheat flour – definitely worth making. In my oven, it took 50 minutes. Wonder if carrots would make a British vegetable substitute for sweet potatoes?
I love the recipes on this website. It would be really useful if you had a PDF download link to the recipe, for easy printing or to save for future use!
Now that the recipe has been amended and the eggs have been added (it was me who noticed the recipe wasn’t right!) this loaf is lovely. Nice texture and not too sweet
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Carol
February 14, 2019
I was able to use sweet potatoes grown in the UK. As an alternative, I’d give the recipe a go with either parsnips or butternut squash.