Spiced Sweet Potato Cake
This is my kind of cake, a bit spiced and a bit dense and a bit squidgy. This is my kind of baking, a few turns of the spoon and it’s ready. My spiced sweet potato cake is a version of my carrot cake and was borne out of the fact I bought too many sweet potatoes and wanted to use them before they went a bit musty. If you’re not used to baking both this recipe and the carrot cake version are a really good place to start.
Spiced Sweet Potato Cake Recipe
Preparation Time: 20 minutes
Baking Time: 50 to 60 minutes
Serves: 6 to 8
For the Cake (You will need a 20cm baking tin)
150ml / 5 fl. oz. melted butter
225gr / 8oz. self-raising flour
2 x tsps baking powder
150gr / 5 oz. light muscavado sugar
150gr / 5 oz. walnuts, chopped roughly
250gr / 9 oz. grated sweet potato
2 x large eggs
150gr / 5 oz. crème fraiche
2 x tsps cinnamon
2 x tsps ginger powder
1 x tsp nutmeg
Zest of an orange
Juice of half of the orange
For the Icing
200gr / 7 oz. cream cheese
50gr / 1.5 oz. icing sugar (or to your taste)
A few drops of vanilla extract
75gr Almonds, chopped roughly
75gr Walnuts, chopped roughly
- Pre-heat your oven to 180°C/360°F degrees and line your tin with baking paper.
- Place all the cake ingredients in a bowl and mix them together until everything is equally brought together. A few turns with a wooden spoon should do it – yes, this cake is that easy.
- Pour the mix into your tin, and bake for about 50 to 60 minutes. To check if it is cooked through, pierce with a skewer, which should come out clean, not with wet mix on it.
- Place your chopped nuts in a baking tray and put them in the oven at the same time as the cake. They should take about 7 to 10 minutes to turn golden brown, but watch them carefully as they can burn easily and every oven is a different so it can be difficult to say exactly how long this will take.
- When the cake is ready, allow it to cool for a few minutes, then remove it from the tin and allow to cool completely before icing. If you don’t allow it to cool, the icing will melt and slide off the cake.
- To make the icing, mix together the cream cheese and icing with the vanilla until smooth and creamy.
- Spread the icing over your cooled cake, sprinkle over the nuts and store in an air tight container in the fridge. The cake will keep for a few days.
Tips and Variations
- This is a dense cake and so it does take quite a while to bake. If you notice that the top is becoming too dark, cover it with silver foil until the cake is completely baked through.
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