T aro~Yam is a versatile vegetable which has various derivative products after process. It can be roasted, fried, grilled, boiled and here I'm presenting a bundt cake made with steamed and smashed yam. Yes, I love yam served in any form and this tuber root is grown in semi-tropical and tropical climates all over the world. Taro is high in dietary fibre, rich in vitamins E and B6, also an excellent source of potassium, some calcium, magnesium, manganese and copper. This tuber is inedible raw and must be cooked through to leach out the calcium oxalate which is toxic. In addition, because of its low caloric content, this makes it an ideal food for those who are conscious of their waistline!
As no colouring was added to the batter, I did not expect to see a purplish coloured cake. Hence, only tiny specks of yam can be spotted on the cake but the texture was moist, a bit dense but overall it tasted 'yammy' with a slight tinge of lemon!
Recipe for Taro~Yam bundt cake
- 250 gm butter
- 180 gm caster sugar
- a pinch of salt
- 4 eggs
- 180 gm (nett wt) yam, steamed and smashed while still hot
- 80 ml sweetened soymilk
- 290 gm plain flour
- 1/2 tsp baking powder
- 1 Tbsp milk powder
- 125 gm icing sugar, sifted
- 2 Tbsp fresh lemon juice
- Mash the steamed yam with soymilk and a pinch of salt while the yam is still hot. Leave to cool.
- Sift the flour with baking powder, mix in the milk powder, set aside.
- Cream the butter and sugar till light, creamy and thick, add in the eggs one at a time. (Not to worry if the mixture curdles). Mix well.
- Mix in the yam mixture thoroughly.
- Fold in the sifted flour mixture and mix till well incorporated, scraping from the bottom and sides of the mixing bowl.
- Pour mixture into a lightly greased and floured Bundt tin.
- Bake in a preheated oven, lower shelf @ 180 deg C for 50 - 60 mins. till golden brown. Test with a skewer till it comes out clean.
- Remove cake from oven and let cool in the pan for 10 mins. before unmoulding and cooling completely on a wire rack.
- Coat the cake with lemon topping once the cake is cooled.
I'm submitting this entry to Weekend Herb Blogging # 310 hosted by
Christina from La Cucina di Cristina
P.S. I'm going for a short vacation but will try to sneak in a post or two whenever time permits. See you later!