Has anyone seen green potatoes before? I haven't and don't think anyone has. But my cake turned out to be green! There must be some metamorphosis in the baking process .......... purple plus brown sugar and egg which is yellow. I used the purple sweet potatoes that I bought from Cameron Highlands and mistakenly used brown sugar which should have been caster.
Before I put the cake in the oven, the batter was still purplish and voila I was pleasantly surprised to find a green cake staring at me upon opening the oven door. Nevertheless, my neighbour savoured some and he said it was unique and tastes good.
topped with chopped walnuts
Mmmm .......... green with envy ................. but yummy
Recipe for Purple Sweet Potato Cake
- 13 oz mashed sweet potatoes (purple ones in this case)
- 12 oz Plain Flour
- 1 cup Canola Oil
- 4 eggs
- 2 Tsp Baking Powder
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 7 oz Brown/Caster sugar
- 4 Tbsp chopped Walnuts - to put in bottom of Bundt tin
- 1 Tsp Vanilla
- 8 Tbsp water
- Lighly grease and flour a Bundt tin. Toss in the chopped walnuts and shake a bit. Set aside.
- Sift the flour with the baking powder, baking soda, salt, set aside.
- Wash the sweet potatoes, steam till soft, remove the skin and mash it up. Purple sweet potatoes are quite dry, so need to add in water at this juncture to mash it into a paste. Leave aside.
- Cream the eggs and sugar till light, creamy and thick.
- Slowly add in the oil and vanilla, mix well.
- Add in the sweet potato paste and mix thoroughly.
- On low speed, slowly fold in the flour mixture and mix thoroughly scraping from the bottom of the mixing bowl.
- Slowly pour the batter into the Bundt tin and bake in a preheated oven at 180 deg C for about 50 to 55 mins. Test with a skewer till it comes out clean.
- Remove from oven and let cool on the rack for about 5 mins, then invert the cake and let it cool completely.