This simple sweet potato cake can also be an elegant addition to a breakfast or teatime when served with just a dusting of powdered sugar. Not overly sweet on its own but moist and rich tasting, it makes a beautiful and unusual occasion cake. My granny would make this wonderful sky-high cake for my birthday, and I loved it even with all of its grownup flavours. I make it now for my family, keeping the tradition and her memory alive.
Using a heavily peated whisky will add a subtle smokiness to the frosting; we usually have some on hand, and I sneak it from the cabinet for this recipe, but the cake really is just as lovely if the whisky is omitted. The maple syrup will take centre stage for a more familiar-flavoured frosting, beautifully complementing the earthy taste of the sweet potato. – R.K.
Ingredients
2 1/2 cups cake flour
1 tbsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1 1/2 cups light olive oil
1 1/2 cups brown sugar
4 eggs, yolks and whites separated
1 1/2 cups peeled, grated, raw sweet potato
1 tsp vanilla
Frosting:
300 g cream cheese
1/2 cup butter
4 to 6 cups sifted icing sugar
2 tbsp maple syrup
1 tbsp peaty whisky (optional)
1 tsp sea salt
Method
Fold in egg whites in 3 additions.* Do not overmix; keep as much volume as possible.
Divide cake batter evenly between 3 buttered and parchment-lined 8-inch (1.2 L) round cake pans. Butter the bottoms only; leaving the sides ungreased will allow the cake to rise higher, as the main leavening agent is the egg whites.