Sweet potato volcano cake with palm sugar lava icing

    1 hour 35 min

    Unique ingredients. Extremely delicious. Impress guests.


    6 people made this

    Serves: 12 

    • 500g cooked and mashed sweet potato
    • 345g plain flour
    • 2 teaspoons ground cinnamon
    • 1 1/4 teaspoons ground ginger
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 300g caster sugar
    • 225ml vegetable oil
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • Icing
    • 100g caster sugar
    • 110g dark brown soft sugar or palm sugar
    • 125ml whipping cream
    • 4 tablespoons unsalted butter
    • 1/4 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr5min  ›  Ready in:1hr35min 

    1. If starting with raw sweet potato, peel and chop, then microwave on high till very soft. Mash well and let cool.
    2. Preheat oven to 170 C / Gas 3. Generously butter a cake tin, about 33x23cm in size.
    3. Add flour, cinnamon, ginger, baking powder, bicarb and salt into large bowl with 500g of the sweet potato mash. Add sugar and oil, beat until smooth. Add eggs 2 at a time, beating well after each, then add the vanilla. Pour into the prepared cake tin.
    4. Bake about 1 hour 5 minutes, or until a skewer inserted in the centre comes out clean.
    5. For the icing, stir the sugars, whipping cream and butter in saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to boil 3 minutes, stirring and swirling the pan. Remove from heat and stir in vanilla.
    6. Whisk icing until smooth and lightened in colour, about 1 minute. Cool icing until icing falls in heavy ribbon from spoon, about 15 minutes.
    7. Spoon icing over cooled cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead.)

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