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Spiced sweet potato & walnut cake
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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.
Typical values per serving:
V Per serving (for 8) 2287kj
This recipe was first published in October 2021.