Sweet Potato & Walnut Cake

8-10
Servings
20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8-10 servings
OK

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 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 & Variations


No special items needed.

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