Description
This technically-driven sweet potato cake features a moist, custard-like crumb achieved through high-heat roasting and precise moisture control. It is a refined dessert that celebrates the natural sweetness and dense texture of the tuber without the need for excessive added sugars.
Ingredients
- 900g sweet potatoes
- 50g unsalted butter, softened
- 2 large eggs
- 100ml single cream or full fat milk
- 150g plain flour
- 1 tsp baking powder
Instructions
- Preheat your oven to 220°C (425°F) and line a baking tin with high-quality parchment paper.
- Pierce the sweet potato skins multiple times and roast for 50 minutes until soft; once cooled slightly, peel and mash the flesh until perfectly smooth.
- Reduce the oven temperature to 180°C (350°F).
- In a medium bowl, whisk the warm mashed sweet potato with the softened butter and cream, then incorporate the two eggs until the mixture is a smooth emulsion.
- Sift the plain flour and baking powder into the wet mixture and gently fold with a spatula until just combined, being careful not to overwork the gluten.
- Spoon the batter into the prepared tin, level the surface, and bake for 45 to 60 minutes until deeply caramelized and firm.
- Allow the cake to cool completely in the tin before transferring to the refrigerator to set before slicing.
Notes
For the most consistent results, ensure your eggs and cream are at room temperature before mixing to prevent the butter from seizing. Weighing the mashed potato after roasting can ensure accuracy; you are looking for approximately 600-650g of prepared mash for the perfect structural balance.
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: British