Portuguese Sweet Potato Cake
Ingredients
- 333.3 gSweet potato (cooked and mashed)
- 133.3 gBrown sugar
- 2.7 pcEgg
- 33.3 gUnsalted butter (melted)
- 66.7 gWheat flour
- 0.7 tspBaking powder
- 0.7 tspCinnamon powder
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 pinchGray sea salt
Method
A dense, melting texture reminiscent of marzipan. The natural sweetness of the sweet potato is enhanced by lemon zest and the warm scent of cinnamon.
- 1
Cook the sweet potatoes in boiling water. The flesh should be tender under the tip of a knife. Drain thoroughly and mash with a fork until you get a smooth purée, without any lumps.
- 2
In a mixing bowl, combine the purée with the brown sugar, eggs, melted butter, lemon zest, and cinnamon. The batter should be glossy and smooth. Finally, stir in the flour and baking powder.
- 3
Pour into a lined mold. Bake at 180°C. The crust should brown slightly and the cake should be firm to the touch. A knife blade should come out clean from the center.
Frequently asked questions
How do you get this dish right?
- Use orange-fleshed sweet potatoes for a more vibrant color and creamier texture.
- Do not overmix the batter once the flour is added to maintain the cake's softness.
- Let it cool completely before slicing, the cake sets better as it cools.
How long does this dish keep?
Store for 3 to 4 days at room temperature, wrapped in a clean cloth or aluminum foil.
