Skip to main content

Purple Sweet Potato Cake



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

Ingredients
  • 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
Method
  1. Lighly grease and flour a Bundt tin.  Toss in the chopped walnuts and shake a bit.  Set aside.
  2. Sift the flour with the baking powder, baking soda, salt, set aside.
  3. 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.
  4. Cream the eggs and sugar  till light, creamy and thick.
  5. Slowly add in the oil and vanilla, mix well.
  6. Add in the sweet potato paste and mix thoroughly.
  7. On low speed, slowly fold in the flour mixture and mix thoroughly scraping from the bottom of the mixing bowl.      
  8. 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.
  9. Remove from oven and let cool on the rack for about 5 mins, then invert the cake and let it cool completely.
Labels:

Comments

  1. ShirleyNovember 10, 2009 at 1:25 PM

    I love sweet potatoes, never tried a cake, will try this one. Yes I agree it must have been the brown sugar that caused it to go greeeen!

    ReplyDelete
  2. Divina PeNovember 10, 2009 at 3:45 PM

    For as long as it tastes good right. They may not have the best color but they are unique.

    ReplyDelete
  3. Sokehah cheahNovember 10, 2009 at 3:57 PM

    Shirley
    I tried with colour pencils, purple with brown, no green, purple with orange, a tinge of green, purple with yellow (egg yolks) more green. So, this is the culprit, but eggs is an important ingredient can't do without.

    Divina Pe
    I was a bit disappointed when I saw the green cake but luckily it tasted good, find that it tasted better overnight.

    ReplyDelete
  4. Whats Cookin Italian Style CuisineNovember 10, 2009 at 6:04 PM

    very pretty cake :)

    ReplyDelete
  5. penny aka jeroxieNovember 10, 2009 at 8:42 PM

    How weird but at least it still tastes good!

    ReplyDelete
  6. Simply LifeNovember 10, 2009 at 9:01 PM

    Great recipe!!!

    ReplyDelete
  7. Sokehah cheahNovember 10, 2009 at 9:14 PM

    pegasuslegend
    Thanks, a bit weird though.

    penny aka jeroxie
    Is a discovery, fortunately it tastes good.

    Simply Life
    Thanks for compliment.

    ReplyDelete
  8. Angie's RecipesNovember 10, 2009 at 11:27 PM

    I love quick bread and this one looks fabulous!

    ReplyDelete
  9. Sokehah cheahNovember 10, 2009 at 11:50 PM

    Angie
    Thanks and it's not 'filling'.

    ReplyDelete
  10. My Little SpaceNovember 11, 2009 at 12:02 AM

    I think sweet potato goes well with anything!And this is a fabulous recipe. Who cares it is green or blue!!!=)

    ReplyDelete
  11. AnonymousNovember 11, 2009 at 12:31 AM

    Looks good! Wonder why it turned out GREEN?! Either way, as long as it tastes yummy, doesn't matter!

    ReplyDelete
  12. LauraNovember 12, 2009 at 8:12 PM

    looks interesting, I love it:)

    ReplyDelete
  13. Sokehah cheahNovember 12, 2009 at 10:38 PM

    Laura
    Thanks. Unique colour.

    ReplyDelete
  14. AnonymousDecember 5, 2009 at 12:05 PM

    wah aunty chuah! you are really good in baking and cooking!!the blog design and photos look great~good work!
    this cake is unique, gonna try it one day XD

    ReplyDelete
  15. Sokehah cheahDecember 9, 2009 at 11:45 PM

    Hi Kai Ling
    Thanks for dropping by my blog, and thanks for the compliments. Yes, do try this cake, tastes good.

    ReplyDelete
  16. ann lowJune 2, 2010 at 8:34 PM

    Oh Cheah, I also don't quite understand why green??
    Firstly I think my sweet potatoes were in dark purple color and secondly like you've said because of the brown sugar. But as long as it nice, really doesn't matter.

    ReplyDelete
  17. Sokehah cheahJune 3, 2010 at 12:05 AM

    Hi Anncoo
    I got shocked when I cut up the cake!

    ReplyDelete
  18. jsyDecember 24, 2010 at 1:47 AM

    The reason that the cake turns green is because you used baking powder and baking soda. You need to use self-rising flour instead and the cake will become a rich dark purple. See cooking FAQ here:
    http://www.stokesfoods.com/recipes.htm

    ReplyDelete
  19. Sokehah cheahDecember 24, 2010 at 12:45 PM

    jsy
    Thanks for the info. Will experiment again.

    ReplyDelete
  20. Accountants London LadyJune 4, 2015 at 6:14 PM

    Sweet potato seems to be in everything these days doesn't it? I would never have thought to pair it with cake, but it sounds like it's worth a try!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more