A very simple Japanese recipe of Rice Cooker Sweet Potato Cake inspired me to make this cake. I used the common orange-coloured Sweet Potato instead of Japanese Sweet Potato, and added Spices and Sultanas. However, my first attempt was failed because most of Sweet Potato pieces were not cooked. Sweet Potato needs to be pre-cooked! That’s what I leaned from the failed first attempt. I suspect the recipe that I saw was a little dodgy.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.

Ingredients

1 medium size Sweet Potato *about 300g, peeled and cut into small cubes
1 & 1/4 cups Self-Raising Flour
1/4 cup Brown Sugar *OR Caster Sugar
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
*Note: You can use other spices such as Allspice, Nutmeg OR Clove, etc.
2 large Eggs *preferably at room temperature
60g melted Butter OR 1/4 cup Oil *I used Sunflower Oil today
1/2 cup Milk *warmed
1 teaspoon Vanilla Extract
1/2 cup Sultanas OR Raisins *optional

Optional Maple Syrup Icing
1/4 cup (30g) Icing Sugar
1 tablespoon Maple Syrup *OR 1/2 tablespoon Milk for Plain Icing

Method
  1. Peel Sweet Potato, cut into small cubes, cook in water until just soft enough, then drain.
  2. Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.
  3. Place all ingredients except Sweet Potato and Sultanas in a mixing bowl, and whisk well until smooth. Add Sweet Potato and Sultanas (OR Raisins), and gently combine with a spatula.
  4. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting. When it is cooked, turn out on a plate and carefully peel away baking paper.
  5. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Enjoy warm OR cold. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
  6. To apply Icing, the cake needs to be cool. To make Maple Syrup Icing, mix Icing Sugar and Maple Syrup. If too thick, add a small amount of Water. Drizzle the Icing over the cooled cake.