“This is one of the most popular cakes I’ve made in ages. The recipe I adapted seemed too weird not to try it, but the combination of soft sweet potato and white chocolate makes for an amazing texture. I also love the rustic drizzle of the warm ganache flavoured with apricot jam. Very Moorish! Enjoy”
(Photo by Gary Donald Corbett)
For the cake
- 400g peeled sweet potato
- 300g white chocolate
- 230g butter
- 300g dark brown sugar
- 100g golden syrup or molasses
- 3 eggs
- 100g Greek yoghurt
- 2 tsp vanilla essence
- 375g self raising flour
- 1 tsp baking powder
- 100g cream
- 150g white chocolate
- 70g apricot jam
- Preheat the oven to 180 degrees celsius.
- Peel the sweet potato and cut into 2cm cubes. Place in a steamer for 15 minutes or until the sweet potato is soft. Remove from steamer and allow to cool.
- Melt the butter and white chocolate over a low heat, stirring regularly until combined. Allow to cool.
- In a mixer beat the eggs, sugar and golden syrup until combined.
- Add the yoghurt and vanilla and beat until combined.
- Mash the sweet potato or process in a food processor until no lumps remain.
- Add sweet potato to wet ingredients and beat until combined.
- Add the flour and baking powder to wet ingredients and stir through until combined.
- Grease and line a 25-30cm springform pan. Pour in cake batter and bake for 40-50 minutes. I found I needed to cover the cake with aluminium foil for the last 15 minutes to prevent burning the top.
- Remove cake from oven and allow to cool slightly before removing from the cake tin.
- Bring the cream to a light simmer and add the jam. Stir or whisk until the jam has dissolved into the cream. Add the white chocolate and stir until smooth. You may need to put the pan back on a low heat if the cream has cooled down too much.
- Allow the ganache to cool slightly. While the ganache is still runny our slowly over the cake. I applied a thin layer first and allowed it to cool on the cake before drizzling the rest over.
- Serve with whipped cream or Greek yoghurt