Tis the season of baking and then some more baking. Here, I have an extremely moist sweet potato olive oil cake. Which is so good! The first recipe was a fail. I love the taste and texture of a Japanese sweet potato, which to me is more dense and pudding-like that your regular sweet potato. Also, for me the regular contain more water, the Japanese sweet potato is also sweet to me. If you have never tried one, I highly recommend finding one at Whole Foods Market or your local grocery store.
I love cooking with olive oil…
But how many of y’all decided to make an olive oil cake!?
I had the privilege of having some Colavita Olive Oil sent to me–thank you! It has always been a staple in my pantry. From cooking, to marinades or even for finishing drizzles over a nice salad–its just a great everyday olive oil
This cake pairs together warm spices, orange and orange zest, rum and vanilla. Ok, how can this be bad? I would even recommend adding chopped toasted walnuts, because I’m sure it would be a great idea.
This cake is finished with just a dollop of whipped cream.
I can’t wait to try it with some yummy vanilla ice cream and plan on making it for my family when I see them!
Sweet Potato Olive Oil Cake
- 2 cups pastry flour
- 1 3/4 cups brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon allspice, ground
- 1 1/2 teaspoon salt
- 1 cup sweet potato puree
- 1 1/3 cup olive oil
- 3 large eggs
- juice from one orange
- 2 teaspoons vanilla extract
- 1/4 cup rum or brandy
- 1 teaspoon orange zest
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- a slash of brandy or rum optional
- 1/2 teaspoon orange zest
- powder sugar for dusting
Preheat oven to 350 degrees. Combine all the dry ingredients and place aside. In another bowl. Whisk together the sweet potato puree, olive oil, eggs, orange juice, vanilla extract and rum or brandy. Carefully add the dry ingredients into the wet, making sure everything is combined but not over mixed. Add int he orange zest. Pour into an oiled 9 inch spring form pan. Place the springform pan onto a baking sheet and into the oven on the middle rack. Cook for 40-45 minutes until a toothpick inserted comes out clean.
To make the whipped cream, add the cold heavy whipping cream to the bowl of a stand mixer with the whisk attachment. Whisk for 3-4 minutes until stiff peaks form. Add in the powered sugar, brandy (if using) and orange zest. Continue to whisk until cream stiffens a bit more or to your desired consistency. Serve with cake. Dust cake with powdered sugar!