Sweet Potato Cake

Potato in a cake? It sounds strange but trust me it works. It tastes like carrot cake but a lot lighter and believe it or not less dense. The cinnamon frosting sandwiched between and swirled on top finishes this cake off and to give it that little bit of crunch i candied some walnuts, but pecans would work perfectly as well.

Sweet Potato Cake

2 sweet potatoes 

310g plain flour

2 tsp of cinnamon 

1 1/4 tsp of ginger

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

400g caster sugar

240ml sunflower oil

4 eggs

1 tsp vanilla extract 

1. Prick both sweet potatoes and bake in the oven at around 180 degrees for 2 hours until very soft and tender, peel the skins off and mash. 
2. Preheated the oven to 180 degrees and grease/line two 20cm sandwich tins
3. Mix together the flour, cinnamon, ginger, baking powder, baking soda and salt.
4. Add in the oil, sugar and sweet potato until combined
5. Add the eggs one at a time until the batter is smooth then add the vanilla extract
6. Split the mixture between the two tins and cook for 25 minutes until a skewer inserted in the middle comes out clean. Leave to cool 

Cinnamon Frosting

670g shifted icing sugar
210g soft butter
70ml milk
2 tsp of cinnamon to taste

1. In a food processor mix together the icing sugar and soft butter until combined and lumpy
2. gradually add in the milk bit at a time
3. Add the cinnammon and mix throughly   

Candied Walnuts

100g Caster sugar

1 tablespoon white wine vinegar 

Handful of Pecans

1. Gently melt sugar and vinegar in a saucepan over a low heat until dissolves, do not stir!
2. Bring to the bool until the sugar turns a deep caramel colour and then remove
3. Quickly and carefully using tongs dip each walnut into the caramel and place on greaseproof paper to cool

To finish spread the two cakes with the buttercream and sandwich together, add the candied walnuts on top for that extra delicious crunch.