My baking group was having a ‘garden glut’ week, where we all had to bring in bakes that were made with vegetables. I wanted to move away from carrot or beetroot cakes, so went with sweet potato, since I had loads of them in my fridge.
This turned out really well. The spiced cake works really well with the maple icing. A great big slab of this would be perfect with a cup of tea! (or a pint of guinness, as I found at the baking group).
Adapted from recipe on Raspberri Cupcakes blog
I ramped up the spicing in the cake for extra flavour and also added some chopped pecans for texture.
For the cake:
- 2-3 largered sweet potatoes (enough to make 2 cups cooked & mashed)
- 2 3/4 cups plain flour
- 1 tsp ground cinnamon
- 1tsp mixed spice
- 2 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups golden caster sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 40g chopped pecans
For the icing:
- 125g cream cheese
- 200g icing sugar
- 1 tbsp maple syrup
- Cook and mash your sweet potatoes and leave them to cool.
- Preheat oven to 160°C (325°F). Sift flour, cinnamon, ginger, baking powder, mixed spice and salt together. In a seperate bowl, add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Add the chopped pecans.
- Make sure your bundt tin is well oiled – bake for 1 hour or until a cake tester comes out clean.
- Cool in tin for 15 mins before turning out onto a rack to cool completely.
- Mix the icing ingredients together and dollop liberally onto the cake.
- Decorate with some pecans.