SWEET POTATO CAKE
It was born on a fall afternoon in our school.
Sweet potato cake
40 g Powdered almond
120 g Icing sugar
96 g Eggs
55 ml Cream
145 g All purpose flour
85 g Butter
5 g Baking powder
1 g Vanilla extract
80 g Grated carrot
100 g Sweet potato purée
Mould: Cake mould 5,5 cm (height) x 14,5 cm (wide).
Total weight of the cake: 320 g
Candied sweet potato in syrup
200 g Sweet potato (we must have previously boiled 3×3 sweet potato dices for 15
minutes in water)
200 ml Water
200 g Sucrose
1 Orange peel
1 Cinnamon stick
5 ml Lemon juice
100 g Sucrose
100 ml Water
300 g Honey
Mix the sugar, the butter and the vanilla with a spatula.
Add the mild egg and create an emulsion.
Aside, sift the flour with salt and the baking powder and add to the first mixture.
Add the mild cream, the grate carrot and the sweet potato purée. Mix with the spatula
and dose in a piping bag.
Next, take the cake to the oven and take it out after 10 minutes, add carefully the dices
of candied pumpkin and put back in the oven. 200ºC during 40 minutes.
In the end, take it out of the mould and put it in the freezer.
CANDIED PUMPKIN IN SYRUP:
Bring the water to boiling point along with the sucrose, the juice, the orange and the
cinnamon stick. Add the diced pumpkin and let it rest for 12 hours.
Put the honey in a saucepan and heat it up to 115ºC. Remove from the heat and let it rest
until the foam disappears, then, place the cake in a rack and bath it.