Yacon tea cake

Ingredients

• 1 1/2 cups gluten free self-raising flour
• 1/2 cup caster sugar
• 125g very soft butter
• 3 eggs
• 1/4 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon thyme leaves
• 1 tablespoon brown sugar
• 20g finely diced butter
• 1 medium yacon tuber

Method

1. Preheat oven to 160 degrees Celsius.
2. Line a 23cm cake tin with grease-proof paper.
3. In a bowl with an electric mixer, combine the 125g butter, self-raising flour, sugar, eggs, milk and cinnamon.
4. In the bottom of the cake tin, sprinkle the thyme leaves, brown sugar and the 20g of diced butter.
5. Peel and slice the yacon, then cut into 5mm rounds. It must be cut at the last minute to prevent it from oxidising.
6. Pour the cake batter over the Yacon, butter, sugar and thyme then smooth the top to an even level.
7. Bake approx 20-30 minutes until a skewer comes out clean when inserted.
8. Leave to cool for 5 minutes before turning out onto a place to reveal the caramelised base and pattern of the yacon.