Sweet Potato & Walnut Cake
Recipe: #32468
June 07, 2019
Categories: Desserts, Cakes, Eggs, Walnut, Sweet Potato/Yam, Potluck, Oven Bake, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (349.5 g)
- Calories 1106.1
- Total Fat - 64.6 g
- Saturated Fat - 19.2 g
- Cholesterol - 506.5 mg
- Sodium - 435.7 mg
- Total Carbohydrate - 114.3 g
- Dietary Fiber - 4.1 g
- Sugars - 89.6 g
- Protein - 22.6 g
- Calcium - 128.3 mg
- Iron - 3.9 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease a 20cm round cake pan and line base and side with baking paper, extending paper 3cm about the pan edge.
Step 2
Beat eggs, sugar, oil and vanilla in a small bowl of an electric mixer until thick and pale and then transfer to a big bowl and add combined sifted flour, soda and cinnamon and stir until combined and then fold in sweet potato and salnuts and pour into prepared pan and smooth over top and cook in a moderately slow oven (160C) for about 1 hour, 10 minutes or until a skewer inserted into the centre comes out clean and stand in the pan for 10 minutes before turning out on to a wire rack to cool.
Step 3
To make the frosting beat cream cheese and butter in same clean bowl of eldctric mixer until light and fluff and gradually add icing sugar, half a cup at a time, beating until combined.
Step 4
To assemble, cut cake in half horizontally and sandwich cakes together with half the frosting and spread the remaining frosint over top and decorate with extra walnuts.
Tips
No special items needed.
0 Reviews
You'll Also Love
