Thursday,18 April, 2019
Current issue | Issue 1378, (25 -31 January 2018)
Thursday,18 April, 2019
Issue 1378, (25 -31 January 2018)

Ahram Weekly

Sweet potato cake

Sweet potato cake
Sweet potato cake

Yields 15-20 servings


1 kg sweet potato

2-3/4 cups All-Purpose flour

4 large eggs 

2 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

2 cups sugar

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 tbsp molasses

1/2 cup butter

1/2 cup vegetable oil



Soak sweet potato in warm water with a handful of salt and quarter of a cup of vinegar; for 15 minutes, to get rid of the dirt and grimes on the skin.  Scrub each one under running tap water with a kitchen brush.  Rinse well and drain.  Place potato; in one layer, over the base of an oven proof baking tray.  Bake in a preheated oven at 200 degrees Celsius, uncovered; for approximately one hour.  Remove from oven.  Allow to cool.  Peel and discard skin.  Mash potato by means of a fork; while still slightly hot and leave aside.  The mash should weigh one kilogram.  Sift flour, salt, baking powder and soda, ginger and cinnamon; combined, in a medium bowl.  Lightly grease and dust with flour a 25 x 9 centimetre diameter of a round pan; (preferably use a springform pan with a detachable bottom).  In a large bowl; beat butter and sugar until creamy and fluffy.  Add eggs one by one and continue beating until colour is pale and mixture forms the ribbon shape.  Add vanilla and molasses.  Beat just to combine.  Add the oil and blend with mixture.  Gently fold in sweet potato mash until incorporated.  Add flour mixture and beat gently to blend well.  Pour batter into prepared baking pan.  Bake in a preheated oven at 180 degrees, for approximately one hour.  Remove pan from oven.  Allow to cool off then remove from pan by means of a flexible plastic knife or a sharp-tipped spatula, then remove and serve.

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