Description
This rustic farmhouse cake celebrates the natural, honey-like sweetness of roasted sweet potatoes. With a texture that sits perfectly between a moist pudding and a traditional sponge, it offers a wholesome, earthy dessert perfect for crisp autumn afternoons.
Ingredients
- 900g sweet potatoes (about 2 large)
- 3 large eggs
- 100 ml single cream or full-fat milk
- 50g unsalted butter
- 150g plain flour
- 1 tsp baking powder
Instructions
- Preheat your oven to 220C (425F) and line a baking tin with parchment paper.
- Prick the sweet potatoes with a knife and roast for approximately 50 minutes until soft and caramelized, then peel and mash the flesh until smooth.
- Reduce the oven temperature to 180C (350F).
- In a mixing bowl, whisk the warm mashed sweet potato with the eggs, cream, and butter until the mixture is smooth and pale orange.
- Gently sift the flour and baking powder into the wet ingredients and fold until just combined, being careful not to over-mix.
- Spoon the batter into the prepared tin and bake for 45 to 60 minutes until the surface is golden brown.
- Let the cake cool completely in the tin to allow the moist crumb to set before serving.
Notes
For the best depth of flavor, ensure you roast the sweet potatoes whole in their skins rather than boiling them, as this concentrates their natural sugars. Because this is a high-moisture cake, it often tastes even better the next day after the flavors have had time to settle in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 1 hour 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Farmhouse