Spiced Sweet Potato Cake
Ingredients
- 2 cups caster sugar
- 1/2 cup sunflower oil
- 4 free range eggs
- zest of 1 lemon
- 2 1/2 cups plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla paste
- 2 medium sweet potatoes peeled & grated
- pinch of salt
CREAM CHEESE FROSTING
- 250 g Phylly cream cheese at room temp
- 1/2 cup butter at room temp
- 1 cup icing sugar
- Zest & juice of 1 lemon
TO DECORATE
- chopped pistachios
- dried rose petals
- zest of 1 lemon
Notes
1. Preheat oven to 180 degrees C & spray a bundt pan with spray oil
2. In a large bowl, beat sugar, oil, eggs and lemon zest until smooth
3. In another bowl, whisk flour, baking soda, cinnamon and salt – gradually beat into sugar mixture.
4. Stir in sweet potatoes.
5. Transfer to bundt pan & bake 45-50 minutes or until cooked
6. Allow to cool in pan for 10 minutes before turning over & out to cool completely.
7. For frosting – in a large bowl, beat cream cheese and butter until blended.
8. Gradually beat in icing sugar, lemon zest & juice until smooth. Spread frosting over cooled cake & sprinkle with pistachio, rose petals & lemon zest
2. In a large bowl, beat sugar, oil, eggs and lemon zest until smooth
3. In another bowl, whisk flour, baking soda, cinnamon and salt – gradually beat into sugar mixture.
4. Stir in sweet potatoes.
5. Transfer to bundt pan & bake 45-50 minutes or until cooked
6. Allow to cool in pan for 10 minutes before turning over & out to cool completely.
7. For frosting – in a large bowl, beat cream cheese and butter until blended.
8. Gradually beat in icing sugar, lemon zest & juice until smooth. Spread frosting over cooled cake & sprinkle with pistachio, rose petals & lemon zest
Tried this recipe?Let us know how it was!
Made this cake yesterday and it was half demolished as soon as cool enough to eat. No need to ice if you don’t want to. A little drizzle of maple syrup goes well with it.