This Sweet Potato and Macadamia Cake requires a little effort to make but is totally worth it.
- 1 hr 15 mins
- Makes 1 single cake
- 125g soft butter, room temperature
- 160ml (2/3 cup) castor sugar
- 2 eggs
- 8ml (½ T) vanilla essence
- 180ml (¾ cup) sweet potato
- puree (see tip)
- 330ml (11/3 cups) cake flour
- 5ml (1t) baking powder
- pinch bicarbonate of soda
- 8ml (½ T) ground cinnamon
- pinch salt
- 60ml (¼ cup) milk
- 100g macadamia nuts, roughly chopped
FOR THE MAPLE ICING
- 80g butter, room temperature
- ½ x 230g tub cream cheese, softened
- 500ml (2 cups) icing sugar
- 30ml (2T) maple-flavoured syrup
- Preheat oven to 180°C. Line a 20cm cake tin with baking paper. Cream the butter and sugar until light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and sweet potato.
- Sift together the flour, baking powder, bicarb, cinnamon and salt. Stir the flour mixture and milk, alternately, into the egg mixture. Fold in the nuts and spoon into the prepared tin.
- Bake for about 40 minutes until a skewer inserted comes out clean. Cool in the tin for 15 minutes before turning out onto a rack to cool completely.
- Meanwhile, for the icing, beat the butter, cream cheese and icing sugar until light and fluffy. Beat in the syrup until a spreadable icing forms (add more icing sugar if it’s too runny or a splash of milk if it’s too dry). Spoon a layer of icing onto the cooled cake.
To make 180ml sweet potato puree, peel, chop and cook about 150g sweet potatoes in boiling water for 30 minutes until soft. Mash and dry fry in a pan on medium for about 5 minutes until most of the moisture has evaporated.
Magazine issue date: September, 2015