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Puna Yam Cake

Submitted by West Africa Cooks on Tue, 2015-08-11 23:58


4 Servings
SourceThe Groundnut Cookbook
Prep time
Cooking time
1 hour, 15 minutes
Total time
1 hour, 15 minutes


From the The Groundnut Cookbook "Growing up all I knew were boiled yam discs, but this recipe transforms the tuber into an exceptional cake. Considering there's no flour it has a beautiful crumb texture. And it's subtly sweet from the little sugar combined with condensed milk, which in turn helps keep the cake surprisingly moist.

For this recipe to work well you'll need a mature puns yam tuber. They wither with age as the skin and flesh inside dehydrate in tandem."


450 grams
fresh puns yam (peeled weight)
small eggs
50 grams
golden caster sugar
1⁄4 teaspoon
100 milliliters
condensed milk
150 milliliters
coconut milk
50 grams
coconut oil (plus extra for oiling)
50 grams
unsweetened desiccated coconut (to garnish)


How to make Puna Yam Cake?
1. Makes 1 coke Preheat the oven to 180°C /gas mark 4.
2. Peel the fresh yam, then finely grate it. Whisk the eggs, then set aside. Melt the coconut Al (if solid). Add the sugar and whisk well together. Combine all the ingredients (except for the desiccated coconut) and mix well. Thoroughly oil a llb loaf tin, or a circular tin with 9-inch diameter. Add the mixture and then bake on the central shelf for 1 hour.
3. Leave the cake to cool. then garnish it with the desiccated coconut.


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