Sunday, June 03, 2007
White Chocolate Sweet Potato Cake
2 pounds sweet potatoes
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
Labels: desserts
# posted by jLow @ 1:05 PM 
