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75minutes
Wash the sweet potatoes, cut them into cubes, and soak them in water for 5 minutes.
Drain the water, loosely cover with plastic wrap, and heat in a 600W microwave for 2 to 3 minutes.
Once the sweet potatoes are cooked, leave them aside to cool.
Add unsalted butter and cane sugar to a bowl and mix well.
Beat the eggs and add them to the bowl in about 3 portions, stirring well each time.
Sift in the rice flour and almond powder, then add the black sesame seeds and mix until smooth.
Add 1 and mix, leaving a little for topping.
Place 2 into a mold lined with parchment paper and smooth the surface.
Garnish with the remaining 1 for topping and black sesame seeds (not listed).
Bake in an oven preheated to 170℃ for 40 to 45 minutes.
・Ingredients for one 7cm x 16cm pound mold.
・The sweet potato should be heated until it can be pierced with a bamboo skewer.
・You can use weak rice flour.
・When topping the sweet potatoes on top, avoid placing them in the middle so that they will puff up nicely.
・As soon as the pound cake is baked, remove it from the mold and wrap it in plastic wrap while it is still warm.
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