When you decide to bake a delicious dessert at home, the potato cake is not exactly the first thing that pops up in your mind. In fact, it would be fair to say that potato cakes are somewhat of an acquired taste. That being said, there are a lot of people who are eager to try out potato cake recipes at home. If you are one of them, then you have definitely found the right page on the internet.
Sweet Potato Cakes
As you are probably aware a potato cake can be turned into both a savoury treat and a sweet dish. It all depends on the ingredients that you have available and the culinary preferences of those who are going to enjoy the cake. Even though there are plenty of amazing savoury potato cakes out there that you can bake, we suggest that you start out with a sweet version of this cake to truly experience the essence of a well made potato cake.
White Chocolate Sweet Potato Cake with Macadamia Nuts
Sweet potato cakes come in different flavours, shapes and sizes. The one that we would recommend you to make is the white chocolate sweet potato cake. It is a slightly spiced version of this classic dessert that is heavily coated with white chocolate mousse and beautified with toasted macadamia nuts which give the cake its desired crunchiness. Why should you use white chocolate instead of milk chocolate or dark chocolate? There is no rule in the cooking book which states that white chocolate is the appropriate coating for sweet potato cakes. However, we believe that the unique creamy flavour of the white chocolate mousse brings out the best in sweet potato cakes and tantalizes the taste buds of every foodie that has a bite of this delectable dessert.
List of Ingredients
The list of ingredients for baking a white chocolate sweet potato cake is not too complicated. You can adjust the portions mentioned in their list (according to the given rations) as per your specific requirements.
● A quarter of a cup of vegetable oil
● Unsalted butter, to be used for pans
● 4 large eggs
● 2 cups of sugar
● 2 cups of cake flour
● 1tbsp of ground cinnamon
● 1 tbsp of ground nutmeg
● 3 tbsp of brandy
● 2 tsp of pure vanilla extract
● 2 tsp of baking powder
● 1 tsp of salt
● Half a cup of unsalted macadamia nuts (preferably toasted and coarsely chopped)
● 1 pound of white chocolate
● 2 cups of heavy cream
The Baking Process
a) Pre-heat the oven to 400 degrees. Coat the potatoes with all of the vegetable oil. Place them on the baking sheet once you are done coating. Bake the potatoes till they have a soft texture. Rest them after baking. Once they are cool, get rid of the skin and mash the flesh into a fine puree with the help of a fork.
b) Take the temperature of the oven down to 325 degrees. The next action in order is to butter two 8 by 1 half inch baking pans. Dust the pans with flour. And keep them aside. Use an electric mixer to beat eggs and sugar on medium-high speed. Keep beating till they are light and fluffy. If you want, you could add some vegetable or olive oil for an improved texture. Throw in the cooled sweet potatoes and keep beating the mixture till all the elements are well combined.
c) Cake flour, baking powder, salt, cinnamon and nutmeg must be sifted together into the sweet potato mixture. Add vanilla and brandy to the melting pot as well. Once done, remove the batter from the mixture and fold in 1 cup of macadamia nuts using your hand.
d) The cake batter should be evenly distributed into prepared pans before being placed in the oven. Keep baking the cake batter for at least 40 to 45 minutes. Rest the pans on a wire rack for 10 minutes after baking. Invert the cakes onto the rack. Let the resting continue for another 15 minutes or so.
e) While they rest, chop white chocolate into small pieces. Take 1 cup of cream and bring it to boil. Pour the chocolate into the cream and keep whisking till it melts. Chill the mixture for 40 minutes.
f) The remaining cup of cream must be placed in an electric mixer. Keep whipping till soft peaks appear. Fold the whip cream into the chocolate mixture.
g) Each cake layer must be horizontally cut in halves, creating 4 layers. Spread 2/3 cup of chocolate frosting on one layer. Stack the next layer on top and continue spreading the chocolate frosting. Once all the layers have been stacked and frosted, smear the remaining frosting all over the surface of the cake. To finish off, garnish the cake by sprinkling macadamia nuts on top.