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Sweet Potato Hazelnut Pound Cake

Western.Chefs's picture
Ingredients
  Sweet potato 1 Large
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Unsalted butter 3⁄4 Cup (12 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3 Large
  Vanilla extract 1 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Hazelnuts 1⁄2 Cup (8 tbs), toasted, skins rubbed off, chopped
  Sweetened whipped cream 2 Tablespoon (If Desired)
Directions

GETTING READY
1. To make the sweet potato puree for the cake, roast the potatoes in an oven at 350°F for 50 to 60 minutes until soft.
2. When tender, peel the potatoes and place them in a strainer set over a bowl.
3. Allow the potatoes to drain overnight.
4. Mash the potatoes with a fork to make 1 cup of puree.
5. Great a 10-inch cake tin with oil or butter and line with a piece of butter paper to help unmoulding.
6. Pre-heat the oven to 350°F.

MAKING
7. In a large mixing bowl, sift together the flour, baking powder, salt and spices.
8. Use an electric beater cream the butter and sugar until light and fluffy.
Add the 1 eggs, one at a time and beat until thoroughly blended.
9. Stir in the vanilla.
10. Using a spatula, gently fold in the dry ingredients alternately with buttermilk and water, stirring in figure 8 movements.
11. Fold in the sweet potato puree and hazelnuts until well blended into the batter.
12. Pour the batter into the prepared pan.

FINALIZING
13. Place the tin on the middle level of the preheated oven and bake for 30 to 35 minutes until the cake is springy to touch and a wooden pick inserted in the center comes out clean.
14. Remove the tin from the oven and allow the cake in to cool in the pan for 15 minutes before unmolding and cooling completely on a wire rack.

SERVING
15. Serve the cake for tea or as a dessert with ice cream or custard.
16. Store in an air tight container in a cool dry place.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sweet Potato
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
6

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