Sweet Potato and Nutmeg Cake

29 Apr

What a delicious looking breakfast that was B! I am getting into variations of your hash these days. This morning I had some sweet potato, left over roast pumpkin, rocket, and an egg. So good.

Plated1

Sweet potatoes have been getting a good wrap recently. I realise that making them in to a cake is not exactly the healthiest way to use them, but I was intrigued as to how it would taste.

The result was very dense, cake-like version of pumpkin pie – a little odd. It was great still warm and I can imagine a scoop of vanilla ice cream would have been perfect with it. We had a simple orange icing, running down the sides, instead.

It was simple to make, here are the ingredients.

ingredients

You’ll need mashed sweet potato… I steamed them, I would love to know how it would work if they had been roasted instead… dark brown sugar, yoghurt, butter, flour, egg, nutmeg, baking powder, a vanilla bean (if you feel like a splurge), and then icing sugar and lemon juice to make the runny icing.

If you have a KitchenAid, I am sure it would be best made in that, but I used a lowly food processor. It was simply a matter of adding the ingredients in the order listed below, then baking in a medium oven until golden.

blendout-of-oven

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SWEET POTATO AND NUTMEG CAKE

ingredients – cake
225g mashed cooked sweet potato
150g plain flour
100g softened butter
100g dark brown sugar
2.5 Tbs yoghurt
1 egg, lightly beaten
Seeds scraped from 1 vanilla pod
1/2 tsp ground nutmeg
1 tsp baking powder
1 pinch of salt

ingredients – icing
100g icing sugar
2.5 Tbsp fresh orange juice

 ______________________________________________________
 
Preheat oven to 180c/350f
 
 
 
Cream the butter with the sugar, then add the vanilla seeds, nutmeg and salt. Then add in the egg and mix well. Add the yoghurt and sweet potato, and then mix in the flour and baking powder. When well combined, pour in to a small cake tin, sides buttered. I used baking paper in the base to make sure it would not stick.
 
 
 
Bake for 30 minutes or until golden brown.
 
 
 
Leave to cool a little, and pour over the icing.
 
 
 
To make the icing mix the orange juice in to the icing sugar slowly. You can grate a little orange or lemon zest over the top too for a little prettiness.
 
 
 
I think a scoop of vanilla ice cream would go perfectly too.

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Not my favourite on this cooking journey, but interesting nonetheless. Whatcha think B?

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