Decadent Sweet Potato Cakes with CocoCaramel

Went to the grocery store today and felt like Christmas is next week. The pressure is real; wait did Halloween never happened?  We live in such an instantaneous culture that sometimes it’s hard to savour things when it happens. We jump from one moment to another with hope to keep up with what the world is telling us to do, celebrate, not celebrate, love , what not to love etc. It is exhausting and jumpy, fragmented, and crazy, and the list goes on. We take in so many but process very little. We gulp it down too quickly, we don’t chew. Yet we think we know it all, with a little type on google.   I certainly feel I do sometimes.

Maybe I love cooking, and lately baking because it slows me down  a little bit. Makes me appreciate “process” and not too focus on instant gratifications. It also trains my patience a lot. ha!

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So meanwhile the whole world is busy with Halloween, I was happily cooped in my kitchen having a little dress up party for this cake, and I am happy to just celebrate whatever moments worth celebrating for despite the date on the calendar. I think life would be more fun and spontaneous this way.

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This cake is a celebration of many things. Friendships, where I was (taste of indo hint: the coconut sugar), where I am ( flavors of Canada), and blessed people whom I care about and willing to eat my foods.

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Hopefully as Christmas and the end of the year is approaching quickly, with the lure of sales and the brief happiness from gifts ,we can be reminded that our life is the precious gift itself and everyday could be as cozy and as joyous if you intent it to be.

Sweet Potato Cranberry Cake with Coco Caramel

Serves 6-8

Ingredients

Cake

  • 2 cups cooked mashed sweet potato (about 3 medium sweet potatoes, peeled)
  • 3 cups all purpose flour (sifted)
  • 2 sticks butter (( 1 cup) of butter soften)
  • 1 cup coconut sugar
  • 2 tablespoons molasses
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 cup fine sugar
  • 1/2 cup Coconut Sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 cups cranberry jam

Whipped Cream

  • 1/4 cup icing sugar
  • 2 cups whipping cream/ coconut cream

Coco Ganache

  • 2 cups coconut sugar
  • 1 cup coconut milk

Cranberry Jam

  • 4 cups fresh/frozen cranberries (equivalent to 12 oz package)
  • 1 cup water
  • 1 cup sugar
  • 1 stick cinnamon
  • 2 tablespoons apple cider vinegar

Directions

Mashed Sweet Potatoes
Step 1
Place the 3 medium peeled sweet potatoes in a pot filled with water, enough to cover the sweet potatoes. Cook them untill tender around 10-12 minutes. Mashed and set it aside to cool down
Cranberry Jam - Skip this step if you have store bought/ready made Cranberry Jam
Step 2
Place the cranberries in a pot, with water, sugar, cinnamon and apple cider. Let it cook for 20 minutes. Let it cool in the refrigerator, the cranberry sauce will thicken when its cold.
Step 3
Preheat oven to 350 degrees F (175 degrees C). I use 3 9x9x1.5 inches pan. Grease and flour them, set aside. You can also use a 9x 9x 4 inches pan, and cut the cake horizontally into 3.
Step 4
Sift together flour, baking powder, cinnamon,ginger, baking soda, nutmeg and salt. Set aside.
Step 5
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Step 6
Pour batter into the pans making 3 equals amount. Bake at 350 degrees F (175 degrees C) for about 35-40 min on regular oven or 25-30 min on convection oven or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
Step 7
To make the caramel, on a low heat, cook the remaining 2 cups of coconut sugar until it melts. Stir it frequently until it bubbles. Pour the coconut milk and continue to cook until the caramel is dark brown and velvety in texture. Turn the heat off, set aside to cool down.
Step 8
Refrigerate whisk and metal bowl. If using coconut cream/ milk put the can in the fridge at least 8 hrs prior to whipping the cream.Make sure the can is not inverted to avoid fat from separating. Whisk the cream and icing sugar on medium high speed, until it forms soft peak. Chill until cake is ready to be layered.
Step 9
To start putting the cake together, put the first layer and start filling it with enough whipped cream, and then adding cranberry jam on top of the cream,press it down gently with another layer of cake and repeat the same steps. Once the cake is stacked nicely, begin to cover the cake with the whipped cream. In my case, i like my cake to be lightly creamed ( almost naked).
Step 10
Once the cake is set, take the caramel sauce and test its consistency. If its too thick you can submerge the container in a hot bath to make it thinner. Pour the caramel with spoon from the inside working your way out to drip gently on the side of the cake. Do this untill the whole circle is covered in caramel. You can pour the left over caramel to cover the top of the cake.
Step 11
You can chill the cake for few hours to let the caramel set, or dive in right away! Good luck!

 

 

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