Tasty Sweet Potato Olive Oil Cake Recipe
Indulge in a delightful fusion dessert with this sweet potato cake topped with boozy whipped cream. Warm spices and a hint of citrus create a perfect balance in every bite, making it a treat for any occasion.
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Calories: 480kcal
Servings: 12
Equipment
- 9-inch springform pan
- Baking sheet
- Mixing Bowls
- Whisk or electric mixer
- Toothpick for testing doneness
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a bowl and set aside.
- In another bowl, whisk together sweet potato puree, olive oil, eggs, orange juice, vanilla extract, and rum or brandy.
- Carefully add dry ingredients to wet mixture, avoiding over-mixing. Stir in orange zest.
- Pour batter into oiled 9-inch springform pan on a baking sheet.
- Bake for 40-45 minutes until a toothpick inserted comes out clean.
- For whipped cream, whisk cold heavy cream until stiff peaks form. Add powdered sugar, brandy (optional), and orange zest, and continue whisking to desired consistency.
- Serve cake with whipped cream and dust with powdered sugar.
Notes
- Grease the pan generously � Make sure to coat every part of the bundt pan with butter or grease to ensure the cake comes out smoothly without sticking.
- Use room temperature ingredients � Let the butter and eggs sit at room temperature before baking. Softened butter mixes well with sugar, and room temp eggs blend evenly into the batter without causing issues.
- Beat butter and sugar well � Cream them together until light and fluffy, about 3-4 minutes of mixing.
- Be cautious when beating eggs � Don't overbeat the eggs; just mix until they dissolve into the batter to avoid cracks in the cake.
- Alternate adding flour and buttermilk � Adding them in stages helps prevent gluten formation, which can make the cake tough.
- Allow the cake to cool � After baking, let it cool in the pan for at least 10 minutes before flipping it onto a plate. This helps the cake set and release from the pan easily.
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 350mg | Fiber: 1g | Sugar: 27g