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.
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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.
