This distinctive cake is made with a fragrant banana and sweet potato purée. It is served as a dessert in Mexico.
It's important that the springform tin used to bake this cake in can be relied upon not to leak. If you have doubts, use a soufflé mould.
Used this recipe as a guide more than anything - I had frozen some bananas and roasted sweet potato so used them rather than fresh (and omitted the steps on prepping them). Basically threw all the rest of the ingredients into a blender, whizzed it up and put it into the oven. It came out like a creme caramel, with a lovely flavour. Definitely on the list to do again for guests. - 13 Feb 2016