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    Spiced sweet potato & walnut cake

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    Spiced sweet potato & walnut cake

    • Preparation time: 30 minutes + cooling
    • Cooking time: 1 hour 50 minutes

    Serves: 8-10


    300g Evangeline sweet potatoes (about 2 small)
    135ml rapeseed oil, plus extra for greasing
    135g plain flour
    1 tsp baking powder
    ¼ tsp bicarbonate of soda
    ½ tsp fine salt 
    165g caster sugar
    ¾ tsp ground cinnamon
    ¾ tsp ground nutmeg
    ¾ tsp ground ginger
    2 large eggs
    100g walnuts, toasted and roughly chopped

    200g soft cheese
    2 tbsp caster sugar
    1 unwaxed lime, zest
    Handful walnuts, toasted and roughly chopped


    1 Preheat the oven to 200ºC, gas mark 6. Prick the sweet potatoes all over with a sharp knife. Grease with a little oil, then put on a baking tray. Bake for 50 minutes until soft, then set aside to cool. Once cool, peel the potatoes and mash the flesh with a fork (you should be left with about 200g).

    2 Grease and line a 900g loaf tin. Reduce the oven to 170ºC, gas mark 3. In a large bowl, combine all the dry ingredients and mix well. Add the oil and eggs and whisk for 1 minute. Add the sweet potato pulp and whisk for another minute until creamy and smooth. Fold the nuts through the mixture and pour into the prepared cake tin. Bake for 1 hour, or until a skewer inserted comes out clean. Leave the cake in the tin for 10 minutes before transferring to a cooling rack to cool completely.

    3 To make the icing, beat together the soft cheese, sugar and lime zest in a bowl. Spread over the cooled cake and sprinkle the walnuts on top before serving.



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