Sweet potato cake with chai glaze
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.
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
Grease a Bundt cake tin thoroughly with butter and sprinkle with flour. Preheat the oven to 170°C hot air.
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.
Mix the eggs with the sugar and honey until creamy (preferably with a food processor, at least 5 minutes).
Mix the flour with the almonds, baking powder and spices.
Finely grate the zest from the oranges and squeeze out the juice.
Stir the slightly cooled butter with the orange juice + zest into the beaten egg mixture.
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.
Finally mix in the chopped chocolate chips.
Put the cake mixture in the form.
Bake in the oven at 170°C hot air for about 45-50 minutes. do a chopstick test.
Turn the Bundt cake out onto a plate and let it cool down.
Mix all the ingredients for the glaze until smooth and spread over the Bundt cake.
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.