Posted on April 3rd, 2015
I’ve been wanting to make this cake for a very long time and have finally done it! And what a success at that.
I was in hospital for 7 hours yesterday as I had an ear operation. I had bony growths in my ear (commonly known as surfer’s ear) which were negatively affecting my hearing and so they were removed yesterday. Today was written off as a day of recovery. So in between bouts of sleep and countless Pretty Little Liars episodes I decided that today would be the that I made the much-anticipated sweet potato cake.
2 large sweet potatoes
3 cups of oats (blended)
3 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch of salt
5 eggs separated
1 cup and 2 tablespoons butter
1 1/2 teaspoons vanilla essence
1 1/4 cups milk
3 tablespoons honey
1 tub cream cheese
2 tablespoons honey
Juice of half an orange
1-2 tablespoons cornflour
Preheat the oven to 200 degrees C. Prick the sweet potatoes and bake on a foil lined baking tray for 1 hour. They should begin to caramelize and grow soft. Remove from the oven and cool. Peel off the skins and pulse in a food processor to form a puree. You will need 1 cup of this puree.
Reduce the heat of the oven to 180 degrees C.
Put together the blended oats, baking powder, salt and spices.
Beat the egg whites until stiff peaks form.
In a separate bowl beat the sweet potato, butter, vanilla and honey until light. Beat for approximately 2-3 minutes. Add the egg yolks one at a time, blending in between. Add 1/3 of the dry ingredients then 1/2 of the milk. Blend. Repeat this until everything is blended in.
Fold in the egg whites
Pour the batter into a greased cake tin. Cook for 45-50 minutes at 180 degrees C.
Remove from the oven and allow to cool on a wire cooling rack.
Make the icing: beat the cream cheese, honey, cornflour and orange juice until creamy and blended.
Once the cake has fully cooled, smear the icing on top.