Spiced sweet potato cake with maple glaze

This stunning cake has a rich, moist texture, thanks to a surprising addition: sweet potato. Drizzle it with maple glaze for a stunning treat to share.

20

20m

Note: + cooling time

2h 20m

Ingredients

  • 1.1kg even-sized gold sweet potatoes, halved lengthways
  • Butter, to grease
  • Plain flour, to dust
  • 250g butter, extra, softened
  • 1 cup (220g) caster sugar
  • 1 cup (220g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 tbs ground ginger
  • 3 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 1/2 cups (375g) self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2/3 cup (160ml) milk
  • 1/3 cup (95g) Greek-style yoghurt
  • Roasted hazelnuts, to serve
  • Ground cinnamon, extra, to serve

Maple glaze

  • 3/4 cup (185ml) maple syrup
  • 1 1/2 cups (240g) icing sugar mixture
  • 2 tbs milk

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato, cut-sides up, on lined tray. Bake for 40-45 mins or until the sweet potato is very tender. Cool slightly, then peel and place the flesh in a bowl. Use a potato masher or fork to mash until smooth. Set aside to cool completely.

STEP 2

Reduce oven to 170°C. Brush a 12-cup, 26.5cm (top measurement) bundt pan with butter and dust with plain flour, shaking out the excess.

STEP 3

Use an electric mixer to beat extra butter and combined sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the ginger, cinnamon, salt and 1 1/2 cups sweet potato flesh. Add the self-raising flour, baking powder and bicarbonate of soda. Beat to combine. Beat in the milk and yoghurt until just combined.

STEP 4

Spoon mixture into the prepared pan and smooth the surface. Gently tap pan on a bench to settle the mixture. Bake for 1-1 1/2 hours or until a skewer inserted in the cake comes out clean. Set aside in the pan for 20 mins before turning onto a wire rack to cool completely.

STEP 5

To make maple glaze, cook maple syrup in a saucepan over medium-high heat for 1-2 mins or until caramelised. Remove from heat. Stir in the icing sugar, milk and 1 tsp sea salt until well combined. Set aside to cool. Stir in a little water to loosen the glaze.

STEP 6

Transfer cake to a serving platter and drizzle with maple glaze. Sprinkle with hazelnut and extra cinnamon. 

Dietary information

Peanut-free
Sesame-free
Soy-free
Vegetarian

Nutrition Information

Per Serve

Energy: 1556kJ/372 Cals (18%)

Protein: 5g (10%)

Fat: 13g (19%)

Sat fat: 8g (33%)

Carb: 59g (19%)

Sugar: 24g (27%)

Fibre: 3g (10%)

Sodium: 322mg (16%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.