SWEET POTATO BUNDT CAKE

Serves 6-8

INGREDIENTS

CAKE:   

  • 2 cups caster sugar 
  • 1 1/2 cups sunflower oil 
  • 4 free range eggs 
  • zest of 1 lemon  
  • 2 1/2 cups plain flour 
  • 2 tsp baking soda 
  • 2 tsp cinnamon  
  • 1 tsp vanilla paste  
  • pinch of salt 
  • 2 medium sweet potatoes, peeled & grated  

CREAM CHEESE FROSTING: 

  • 1 x 250 pack of Philly cream cheese, softened 
  • 1/2 cup butter, softened 
  • 1 cup icing sugar 
  • zest & juice of 1 lemon  

DECORATION:  

  • Roughly chopped pistachios  
  • Dried rose petals  
  • Zest of 1/2 lemon  

DIRECTIONS

  1. Preheat oven to 180 degrees C and spray a bundt pan with spray oil.
  2. In a large bowl, beat sugar, oil, eggs and lemon zest until smooth. 
  3. In another bowl, whisk flour, baking soda, cinnamon and salt – gradually beat into sugar mixture. 
  4. Stir in sweet potatoes.
  5. Transfer tobundtpan & bake 45-50 minutes or until cooked. 
  6. Allow to cool in pan for 10 minutes before turning over & out to cool completely.
  7. For frosting – in a large bowl, beat cream cheese and butter until blended. 
  8. Gradually beat in icing sugar, lemon zest and juice until smooth. Spread frosting over cooled cake & sprinkle with pistachio, rose petals & lemon zest.