Sweet Potato Pound Cake.
You can have Sweet Potato Pound Cake using 13 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Sweet Potato Pound Cake
- Prepare 350 g (12 oz) of sweet potato, mashed.
- It’s 6 Tbsp of heavy cream.
- Prepare 200 g of (7 oz, 9/10 us cup) unsalted butter, room temperature.
- You need 150 g of (5.3oz, 3/4 us cup) granulated sugar.
- It’s 3 of eggs (about 150g, 5.3 oz), room temperature.
- Prepare 10 drops of vanilla oil.
- You need 25 g (4 Tbsp) of almond flour.
- You need 145 g of (5.1 oz, 1 us cup + 2.5 Tbsp) cake flour.
- It’s 4 g (1 tsp) of baking powder.
- You need of For Topping.
- You need 90 g (3.2 oz) of sweet potato, diced.
- You need 2/3 Tbsp of honey.
- It’s of black sesame.
Sweet Potato Pound Cake instructions
- ★Recipe video★ (my You Tube channel)→youtu.be/c4zf3hQcCfE.
- Cut sweet potato (for mash) into small (bite-size). Dice sweet potato (for topping) into about 1 cm (0.4 in) cubes. Soak them in water for about 10 mins..
- 10 mins later, drain well, and wrap loosely with plastic wrap. Microwave diced sweet potato to heat at 600W for 2 mins. Add honey to it, and mix roughly; set aside..
- Microwave the remaining sweet potato to heat at 600W for 6 mins. Mash it with a fork or rolling pin. Add heavy cream in 2 parts. Mix well each time. Strain it. Set aside..
- Grease the pan with the butter. Sprinkle bread flour with a tea strainer onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F. Sift dry ingredients (cake flour + baking powder) twice..
- Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a hand mixer on low speed for 3 mins until white and fluffy. (If you use a whisk, mix it for 7 mins or more.).
- Use a spatula to scrape the butter on the inner side of the bowl. Mix it on low speed for another 1 min..
- Put eggs in a another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold..
- Add the beaten egg to the butter in 4-5 parts. Mix thoroughly with a hand mixer on low speed after each addition until creamy. Scrape the batter on the inner side of the bowl, and mix with a hand mixer..
- Add vanilla oil, and mix well with a spatula. Add almond flour, and mix it while crushing lumps, until smooth..
- Mix lightly the mashed sweet potato to loosen. Add half of the butter mixture into the mashed potato. Mix well until combined..
- Put the potato mixture back to the butter mixture. Mix well until combined..
- Add all the flour at once. Fold it until powderiness disappears. Use a spatula to scrape the batter on the inner side or bottom, and fold it well..
- Put the batter into the pan, and flatten roughly. Top with the diced sweet potato. Push them in gently. Sprinkle the black sesame. Bake it at 170℃/ 338 F for 55 mins..
- Drop the pan lightly to prevent the cake from shrinking. Let it cool for 20-30 mins as it is. Remove the cake from the pan gently while it's warm..
- Wrap it with plastic wrap twice to seal. Let it sit overnight at room temperature. Done!.