Recipes
SWEET POTATO CAKE WITH CHAI GLAZE
A Mother's Day gift you put your heart and soul into will surely delight your mum, and since the way to a loved one's heart is through their stomach, a delicious cake is perfect for a sweet Mother's Day surprise. With our delicious sweet potato cake with chai glaze, you are surely going to charm your coffee guest.
Sweet potatoes have been very popular for a while now and are increasingly being used for baking. The sweet potato ensures a subtle sweetness and gives the cake a wonderful consistency.
Have fun baking.
Ingredients
Fot the cake:
- 300 g spelled flour
- 100 g almonds, roughly chopped.
- 2 teaspoons cream of tartar baking powder
- 1 tsp Ceylon cinnamon
- 2 teaspoons chai spice
- 1 pinch of salt
- 320g sweet potatoes (net weight when peeled and grated)
- 4 organic eggs
- 100 g coconut blossom sugar
- 50 g honey, e.g. chestnut honey
- 120 grams of butter
- 2 organic oranges, juice + zest
- 50 g dark chocolate
- butter + flour for the mold
For the chai cream cheese glaze:
- 100 grams of cream cheese
- 1 organic orange, juice + some zest
- 3 tbsp chai syrup
For the chai almonds:
- 1 tbsp chai syrup
- 100 grams of almonds
Preparation
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Grease a Bundt cake tin thoroughly with butter and sprinkle with flour. Preheat the oven to 170°C hot air.
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Melt the butter in a saucepan, add the salt and simmer for a few minutes over low heat until the butter is lightly brown. Let the butter cool down.
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Mix the eggs with the sugar and honey until creamy (preferably with a food processor, at least 5 minutes).
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Mix the flour with the almonds, baking powder and spices.
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Finely grate the zest from the oranges and squeeze out the juice.
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Stir the slightly cooled butter with the orange juice + zest into the beaten egg mixture.
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Gently fold the flour mixture into the cake mixture, alternating with the finely grated sweet potatoes (use a rubber spatula for best results). But not too strong and stirring a lot.
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Finally mix in the chopped chocolate chips.
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Put the cake mixture in the form.
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Bake in the oven at 170°C hot air for about 45-50 minutes. do a chopstick test.
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Turn the Bundt cake out onto a plate and let it cool down.
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Mix all the ingredients for the glaze until smooth and spread over the Bundt cake.
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Roast the almonds in a pan until they smell wonderful, add chai syrup, toss once and remove from the pan. Let cool and spread on the cake.