Apple & Sweet Potato Cake With Poached Egg And Swee

Name: Apple & Sweet Potato Cake With Poached Egg And Sweet Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 1/2 whole White Onion, Peeled And Grated; 1 whole Green Apple, Cored And Peeled And Grated; 1 whole Small Sweet Potato, Peeled And Grated; Sea Salt; 1 whole Egg, Beaten; 1 Tablespoon Flour; 1 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1 pinch Cracked Pepper; 1/4 cups Vegetable Oil; _____; FOR THE DRESSING:; 2 teaspoons Dijon Mustard; 1 Tablespoon White Wine Vinegar; 1 teaspoon Lemon Juice; 1 teaspoon Granulated Sugar; 1 pinch Salt; _____; FOR THE POACHED EGGS:; 4 whole Large Eggs

Servings: persons

FOR THE CAKES:
1/2 whole White Onion, Peeled And Grated
1 whole Green Apple, Cored And Peeled And Grated
1 whole Small Sweet Potato, Peeled And Grated
Sea Salt
1 whole Egg, Beaten
1 Tablespoon Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 pinch Cracked Pepper
1/4 cups Vegetable Oil
_____
FOR THE DRESSING:
2 teaspoons Dijon Mustard
1 Tablespoon White Wine Vinegar
1 teaspoon Lemon Juice
1 teaspoon Granulated Sugar
1 pinch Salt
_____
FOR THE POACHED EGGS:
4 whole Large Eggs

1
1. To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
2
2. Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
3
3. Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It's fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat.
4
4. Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined.
5
5. Make your poached eggs in another pot and drain when finished.
6
6. To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CAKES:, 1/2 whole White Onion, Peeled And Grated, 1 whole Green Apple, Cored And Peeled And Grated, 1 whole Small Sweet Potato, Peeled And Grated, and more.

Yes, Apple & Sweet Potato Cake With Poached Egg And Sweet Mustard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple & Sweet Potato Cake With Poached Egg And Sweet Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions