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GSABO - S2 - Recipes

Sweet Potato, Pineapple and Walnut Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Cake:

  • 4 cups sweet potato, grated
  • 4 cups cake flour
  • 3 cups muscovado sugar
  • 4 tsp baking powder
  • 2 1/2 tsp bicarbonate of soda
  • 2 tsp cinnamon, ground
  • 1 1/2 tsp mixed spice
  • 1/4 tsp cardamom, ground
  • 1/4 tsp salt
  • 1 1/2 cups sunflower oil
  • 8 eggs, beaten
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 4 tbsp orange zest
  • 5 lemons, zest of
  • 4 tbsp stem ginger
  • 1 tin crushed pineapple

Marshmallow frosting:

  • 3 egg whites, XL
  • 3/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • pinch salt

Sweet potato shards:

  • 1 sweet potato
  • 1 cup water
  • 1 cup sugar

Marshmallow fondant:

  • 20 marshmallows, white
  • 1 tsp canola
  • 2 tbsp water
  • 3 1/2 cups icing sugar
  • 3 tbsp margarine

Preparation method

Cake:

  • Preheat oven to180 C
  • Grease 3 x 22cm sandwich tins and line the base with baking paper
  • Sift the dry ingredients into large mixing bowl
  • Add remaining ingredients with the juice from the pineapple
  • Mix to combine, then divide over the three tins
  • Spoon into tins and bake for 45 minutes, until an inserted skewer comes out clean
  • Leave to cool in pans, then invert onto cooling racks and remove paper

Marshmallow frosting:

  • Place egg whites, sugar, salt and cream of tartar over simmering water
  • Do not let the bottom of bowl touch the water
  • Whisk for 3 minutes until warmed and sugar is dissolved
  • Remove from heat and beat on high speed until stiff and glossy
  • Add vanilla and mix
  • Stack cakes with thin layer of frosting
  • Pipe with a decorative pattern

Sweet potato shards:

  • Peel the sweet potato and then peel long strips
  • Bring the sugar and water to the boil
  • Add sweet potato and simmer slowly, until soft and slightly translucent
  • Drain and lay strips crinkled on a non-stick sheet
  • Bake at 100 C for 50-60 minutes, until almost crisp

Marshmallow fondant:

  • Melt marshmallow, 1 tbsp margarine and 2 tbsp water
  • Add icing sugar as soon as marshmallow mixture is lukewarm
  • Add icing sugar one cup at a time until you reach thick and firm icing
  • Knead on a clean surface until smooth
  • Colour and shape fondant into the shape of a sweet potato
  • Cut slices of the fondant sweet potato to decorate the cake