Skip to main content
logo
Food Advertising by

Taro~Yam bundt cake



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

Ingredients
  • 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
Topping  (optional)
  • 125 gm icing sugar, sifted
  • 2  Tbsp fresh lemon juice
Method
  1. Mash the steamed yam with soymilk and a pinch of salt while the yam is still hot.  Leave to cool.
  2. Sift the flour with baking powder, mix in the milk powder, set aside.
  3. 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.
  4. Mix in the yam mixture thoroughly.
  5. Fold in the sifted flour mixture and mix till well incorporated, scraping from the bottom and sides of the mixing bowl.
  6. Pour mixture into a lightly greased and floured Bundt tin.
  7. 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.
  8. Remove cake from oven and let cool in the pan for 10 mins. before unmoulding and cooling completely on a wire rack.
  9. 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!

Comments

  1. Hmmm this is a first time I see yam being added to baked cakes...always assumed yam in savory desserts and dishes. I like the thick streams of sugar icing down the side of the cake:)

    ReplyDelete
  2. this sound so interesting, never out taro in baking but only know to steam it. Thanks for sharing.

    ReplyDelete
  3. Cheah, I love this new creation. Sounds so healthy and beautiful. I must take out my bundt pan to make this cake soon. Thanks for sharing :)

    ReplyDelete
  4. I love bundt cakes.They look so homey.Yours is perfect:)
    Gave you couple of clicks(I have theese on my site too):)

    p.s. Holding a great Giveaway till 23rd November.Everyone is welcome;)

    ReplyDelete
  5. Great idea adding taro to the cake. It is just like pumpkin cake.

    ReplyDelete
  6. That's such a creative idea! It looks delicious too :) Love your bundt cakes!

    ReplyDelete
  7. The cake looks really moist. Love the idea, bet it tastes so good & flavourful. Yummmm....
    Hope you're having a lovely evening.
    Kristy

    ReplyDelete
  8. That's such a beautiful cake! I have never eaten yam cake but I love yam so I bet this cake must be very delicious. I think I have a cake tin of that shape but have never used yet. Time to take out to use :D

    ReplyDelete
  9. Jeannie
    Yes, the icing sugar topping really enhance the taste of the cake.

    Sonia
    You're most welcome!

    Ann
    Thank you. I think you'll love the taste of this cake.

    Dzoli
    Thanks. I too clicked on some at your blog.

    ICook4Fun
    Taste slightly different from pumpkin.

    Smoky Wok
    Thanks so much.

    ReplyDelete
  10. Kristy
    Yes, it's nice, something different.
    You have a great weekend too.

    MaryMoh
    If you're a yam lover, you'll love this cake. Better use your bundt pan instead of sitting there collecting dust, ha, ha!

    ReplyDelete
  11. hi cheah, a yam buttered cake is kinda new to me, thanks for sharing! you're superb!

    ReplyDelete
  12. Like the glacing on the cake! Just like the snow-capped mountains!

    ReplyDelete
  13. Taro in your bundt cake .... That is a great idea . Thanks for sharing the recipe . Have a great holiday . See u when you are back ;)

    ReplyDelete
  14. Aunty Cheah, That is so creative!

    ReplyDelete
  15. Lena
    You're most welcome. I'm not superb, still got a lot to learn.

    busygran
    Yup, now that you've said it, it does resemble snow-capped mountains.

    Elin
    Yes, I'll enjoy myself. See you later.

    Shirley
    Thank you,thank you!

    ReplyDelete
  16. This is really interesting. I haven't seen a yams used this way before.

    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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!