I am no stranger to vegetables. In fact I like them a lot more than meat most of the times. I am forever baking with them. Have you tried my carrot cookies? (I think I haven't posted them ever) or this Zucchini Bread? I love the fact that you can do so much with them. The spices you can add, the flavours you can create. Unlimited options.
This month's Daring Bakers challenge was most exciting. Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
I was contemplating between doing something with pumpkins or spinach but sweet potatoes got the better for me. I totally love sweet potatoes, and remembered this a-mazing pie I had made a couple of years ago. There wasn't much on google for baking a cake with sweet potatoes. So I figured I'd have to make my own.
I remember reading up a recipe on baking with whole oranges. Seemed like something I could work with. All I had to figure out was how.
So I baked the sweet potatoes. Boiled the whole oranges and mixed in plenty of spices and eggs and sugar and I used almond meal to bind it. It was a toss up between corn flour, rice flour and almond, but I found the box of almonds first and ground it up. The result? A velvety cake, rich and beautifully scented. A cake that cut through like butter, a cake that was so orange that you didn't have a clue there were bits of root veggies in them. The sugar made a slight caramelised finish which was perfect.
The cake took a while to bake. In fact I'd recommend you do it in two parts if you don't have time. Bake the sweet potato and boil the orange one day and bake the cake the next. An hour even for the 5 inch piggy cake tin I have. Oh and the piggy tin, I'm a bit obsessed with it. My sister got it for me last month, and I feel it bakes the cutest cakes. Its the right size to cut any recipe by half and turns over the funniest piggy face. For my chocolate olive oil cake, I didn't quite get the face right, so this time I oiled the hell out of it, and even then one eye got left out. But I dug it out and stuck it back on.
In the cake, I added some orange blossom water, and a bit of zest and decided not to dust it with sugar or anything. Because, really, this cake needs nothing. Maybe some vanilla ice cream.
Whole Orange and Sweet Potato Spice Cake
2 whole oranges
4 small sweet potatoes (for one cup of mashed sweet potato)
2/3 cup sugar (If the oranges and sweet potatoes are very sweet, please cut the sugar down to half a cup)
75 grams butter
1/2 cup almond meal
1 tsp cinnamon
1 tsp dried ginger powder
1/2 tsp all spice powder
1 tsp orange blossom water
1 tsp baking powder
1. Wash and dry the sweet potatoes. Bake them for 45 minutes at 220 degree centigrade
2. Boil two whole oranges in a bit pot of water, till the orange is soft. About 45 minutes.
3. Once the two things are ready, peel and mash the potatoes and squish the oranges and remove the seeds. Put both together in a blender and process till smooth.
4. In a microwave safe bowl, melt butter and add sugar and orange blossom water to it. Add the eggs and the puree.Whisk.
5. Add the spices and the baking powder as well as almond meal. Pour into a greased tin. Bake for 1 hour at 170 degree centigrade.
6. Cool for atleast 15 minutes before turning it over.
Oh and I've got another giveaway coming up. Stay tuned.