Sweet Potato Cake
It’s been a while but here’s another five week blast of baking. It’s not long until I graduate now though and then there’ll be lots of baking all year round hopefully.
This cake is basically carrot cake but better (I know, you probably didn’t think that was possible, but here it is). Moist, full of flavour and really unhealthy, exactly like it should be.
This recipe serves 10 people.
Ingredients: (Ounce to Gram Conversion Chart)
4oz Light Brown Sugar
2oz Golden Caster Sugar
3 Eggs (crack on a flat surface)
200ml Oil (preferably olive oil but other oils are fine)
7oz peeled and grated Sweet Potato (about 9oz whole sweet potato)
9oz Self-Raising Flour
2tsps Ground Cinnamon
5oz de-stoned Dates
10oz Icing Sugar
4oz Butter (soften at room temperature, don’t microwave)
5oz Full-Fat Soft Cheese
3tbsps Maple Syrup (or 4 if you want a stronger flavour)
Line two round cake tins (see Mama Molloy’s – The home of home-baking) which are preferably the same size; my tins weren’t the same size just to be awkward.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a large mixing bowl, place the light brown sugar and golden caster sugar (remove any lumps of sugar with the back of a spoon). Add the three eggs and whisk with an electric whisk until fully combined. Gradually whisk in the oil.
In a bowl, mix the flour, allspice and 1tsp of cinnamon. Sieve the mixture into the large mixing bowl, holding the sieve about head height as you do so. Use a wooden spoon to fold the flour into the batter – drag the spoon around the edge of the bowl in a circle and then push through the middle of the mixture from one side to the other, twisting the spoon as you do so. Repeat this until the flour has been fully incorporated.
Roughly chop the dates and 5oz of the pecans.
Mix in the sweet potato, dates and pecans until evenly combined.
Split the cake mixture evenly between the two cake tins. Smooth out the cake mixture and then bake for 25 minutes.
Take the cakes out of the oven and allow to cool completely.
Into a large bowl, sieve the icing sugar. Cut the butter into small cubes and add to the icing sugar. Cream the two ingredients together with a wooden spoon by pressing the mixture into the base of the bowl repeatedly until the two come together into a stiff paste. Be patient with this and make sure they fully combine; it is very hard work (either that or I am pathetically weak, which could be the case) but necessary to prevent the cream-cheese topping from being a runny mess.
Gradually beat in the soft cheese until a loose paste is formed. It might be a bit lumpy so give it a whisk with an electric whisk. Whisk the maple syrup in and then place in the fridge to chill for at least one hour.
Place one of the cakes on a presentation plate/baking sheet/chopping board/flat surface. Cover the top in half of the cream-cheese mixture, spread evenly and smoothly. Place the second cake on top and then the remaining cream-cheese. Smooth off the cream-cheese topping and then dust with cinnamon. Finish with some pecans and then keep in the fridge until ready to eat.