Hemp and Ginger Cake
Ingredients:150g dark soft brown sugar | 3 medium eggs | 125ml sunflower oil | 70 g chopped glacé ginger | 175g grated sweet potato | 150g plain flour | 75g hemp flour | 3 tsp ground ginger | 3 tsp baking powder
For the icing: 200g full-fat cream cheese, cold | 100g unsalted butter, softened | 1 tsp ground cinnamon | 125g sifted icing sugar
Line the base of two 18cm round layer cake tins with discs of nonstick baking paper, and heat the oven to 180C. Beat the sugar and eggs until smooth and light, then beat in the oil and stir in the glacé ginger and sweet potato. Sift in the flours, ground ginger and baking powder, and fold through evenly.
Spoon the mixture into the tins and bake for 25-30 minutes. Leave to cool in the tins. Beat half the cream cheese with the butter, cinnamon and icing sugar until smooth, then lightly beat in the remaining cheese until thick. Layer and top the cake with icing, and sprinkle with more cinnamon to serve.