Spiced Sweet Potato Cake
I have fond memories of living on roasted sweet potatoes in college. We thought we were fancy, cutting a slit in the still warm skin and adding a spoon of garlic butter. It was a sign we were having friends to dinner if we added coriander and chopped chil
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
55
MINUTES
Ingredients
220g butter, soft
300g golden caster sugar
2 tsp vanilla extract
3 eggs, lightly beaten
1 tsp powdered cinnamon
1 tsp mixed cake spice
1 tsp powdered ginger
300g self-raising flour
2 tsp bread soda
600g roasted and mashed
sweet potatoes (about 4 small to medium)
240ml buttermilk
For the icing
120g icing sugar
15 ml orange juice
Zest of 1 orange
¼ tsp ground cinnamon
Method
Line a 9-inch round cake tin.
Preheat your oven to 180ºC/gas mark 4.
Beat the butter and sugar until light and fluffy and pale in colour.
Lightly beat the eggs with the vanilla and slowly add them to the butter mixture until combined.
Add in the mashed sweet potato and combine with a wooden spoon.
Sieve the spices with the flour and bread soda and add these to the mixture to form a batter.
Add in the buttermilk and combine.
Scoop the batter into the tin.
Place the tins into your oven and bake for 55 minutes until a skewer comes out clean.
Allow to cool in the tin until cool enough to handle, then place onto a wire rack to cool completely.
To make the icing, whisk the icing sugar, juice, cinnamon and zest until smooth.
Top the cake with the icing.
