We loved discovering this Haitian cake just as much as the connections it has sparked. It’s Ricardo’s neighbour Martine and her mother, Myrna, who were kind enough to share a bit of their culture through this recipe. Its surprising purple sweet potato base gives it a texture that’s both firm and soft like bread. Follow the guide and, like us, learn a few techniques.
Ингредиенты
- 1 cup (210 g) brown sugar
- 1 cup (150 g) unbleached all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- 3 white-fleshed sweet potatoes with purple skin (about 2.2 lb/1 kg), peeled and cubed (see note)
- ¼ cup (55 g) unsalted butter, softened
- ¼ cup (55 g) vegetable shortening, softened
- ¼ cup (60 ml) evaporated milk
- ¼ cup (60 ml) coconut milk
- 1 tsp (5 ml) vanilla
- 1 cup (140 g) raisins
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour an 11 x 8-inch (28 x 20 cm) rectangular baking dish.
- In a bowl, combine the brown sugar, flour, baking powder, salt and spices. Set aside.
- In a large pot of boiling water, cook the potatoes for 15 minutes or until tender. Drain. Return the potatoes to the pot.
- Using a potato masher, purée the hot potatoes with the butter and shortening until smooth. Add the evaporated milk, coconut milk and vanilla. Using a spatula, fold in the dry ingredients, then the raisins.
- Over medium heat, cook the potato mixture for 10 minutes, stirring constantly with a wooden spoon. The mixture will now be shiny and sticky like a choux paste. Spread the mixture out in the prepared dish.
- Bake the bread for 1 hour until the bottom is amber and caramelized. Let cool completely before cutting into squares.
