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
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