Sweet potato cake
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
10 -12
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Course
Cake, Baked Goods
Sweet potato cake
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 250 g butter room temperature
- 300 g caster sugar
- 4 egg extra-large
- 1 teaspoon vanilla extract
- 1.5 cups cooked mashed sweet potato
- 400 g flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
- 100 ml milk
for the maple buttercream
- 150 g butter room temperature
- 500 g icing sugar
- 2 tablespoons maple syrup
- milk splash
for the maple-candied nuts
- 100 g roasted salted nuts, roughly chopped
- 1/2 cup maple syrup
for the chantilly cream
- 250 ml cream
- 1 tablespoon caster sugar
- 1 vanilla pod scraped
Instructions
- To make the cake, pre-heat the oven to 180°c and line 3x 20cm cake tins with baking paper.
- Beat the butter and sugar together until light and creamy.
- Add the eggs one at a time and beat well after each addition.
- Beat in the vanilla and the sweet potato puree.
- In a separate bowl, combine the flour, baking powder, baking soda and spices and mix well.
- Add the flour mixture and milk, alternatively, to the butter and sugar mixture. Mix well after each addition and scrape down the bowl.
- Transfer the batter to the prepared cake tins.
- Place in the oven and bake for 20-25 minutes or until the cakes are golden brown and a skewer inserted comes out clean. (Remember, all ovens differ so your cake might bake longer or in less time than mine.)
- When the cakes are cooked, remove from the oven and allow to cool completely on wire racks.
- To make the buttercream, beat the butter and icing sugar until light and fluffy then add the maple syrup and beat for another 2 minutes. Set aside.
- To make the maple-candied nuts, simply combine the ingredients in a non-stick frying pan and place over medium heat. Allow the maple syrup to caramelise for 5 minutes then tip out onto a baking-paper lined plate. Allow to cool completely.
- For the Chantilly cream, whip the cream until soft peaks form then add the sugar and the vanilla seeds and whip until cream has formed stiff peaks.
- To assemble the cake, layer the cakes with Chantilly cream and cover in the maple buttercream.
- Top with the maple-candied nuts and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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