Richard Makin is a guest on the Vegan Life podcast, this recipe was mentioned on Series 2 Episode 5
For The Sweet Potato Cake
- 350 g sweet potato (peeled and cut into 2 inch pieces)
- 160 g caster sugar (or sub granulated)
- 125 g dark brown sugar (or sub light brown sugar)
- 120 ml unsweetened soy milk (or sub oat milk)
- 150 ml vegetable oil
- zest of half an orange
- 270 g plain white flour (aka all purpose flour)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (aka baking soda)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- pinch ground cloves
- 1 tsp fine sea salt
- 2 tsp psyllium husk powder (or sub 2 tbsp finely ground flax seeds)
For the Toasted Marshmallow Topping
- 1 wedge lemon
- 75 ml chilled aquafaba
- 1/2 tsp cream of tartar
- 150 g caster sugar (+ 1 tbsp)
- 50 ml water
- 1/8 tsp xanthan gum powder (optional – see notes above)
Gently spiced sweet potato cake, baked in a sheet pan and topped with torched aquafaba marshmallow fluff. Moist, delicious and moreish.
To Make the Sweet Potato Cake
Grease and line a 26x20cm sheetpan or brownie tin with baking parchment. Preheat the oven to 175c/350f (fan).
Fill a medium saucepan with water and place over medium heat. Bring to the boil before adding the sweet peeled potato pieces. Boil for 20 minutes or until fork tender. Drain and transfer the cooked sweet potato to a bowl and set aside to cool.
In a large bowl, sieve together the flour, baking powder, bicarbonate of soda, spices and salt. Whisk together.
Once cool place the sweet potato, caster sugar, dark brown sugar, soy milk, vegetable oil, orange zest and psyllium husk powder in a blender. Blend until smooth and thick.
Add the sweet potato mixture to the dry ingredients and stir together well but don’t over-mix.
Spoon the batter into the prepared tray and bake for 40 minutes or until a toothpick to the centre of the cake comes out clean. Set aside on a wire cooling rack to cool completely.
To Make the Toasted Marshmallow Fluff
Use the wedge of lemon to wipe around the inside of the bowl of a stand mixer. Do the same for the whisk attachment. If using a hand whisk, do the same, making sure there is no grease or residue on either the bowl or whisks.
Add the chilled aquafaba and cream of tartar. Whisk on full speed until very foamy. Add the 1 tbsp caster sugar and whisk until stiff peaks form and the mixture is white and glossy – this can take up to 10-15 minutes, depending on your stand mixer and aquafaba. Stop the mixer when you’re happy with the consistency.
Fill the sink or a large bowl with cold water.
Combine the remaining 150g caster sugar and the water in a small saucepan. Place over medium/low heat and stir to combine. Stop stirring at this point and just swirl the pan around occasionally if necessary.
Bring the sugar syrup to 115c/240f using a chef’s thermometer to check. See notes above if you don’t have a chef’s thermometer. Remove from the heat immediately.
Turn the stand mixer to medium speed and, while the aquafaba mixture is being whisked, pour the sugar syrup into the bowl in a slow, thin drizzle. Once all the sugar syrup is added, with the whisk still running, slowly add the xanthan gum, little by little.
Stop the mixer and remove the bowl of marshmallow fluff. Submerge the base of the bowl in the sink of cold water and whisk the mixture by hand for around 3-5 minutes until it cools. You should notice the mixture thickening slightly as it cools.
Once cooled and thickened, spoon the mixture onto the cooled sweet potato cake. Use a chef’s blowtorch to toast the topping. Alternatively, heat your grill/broiler to full power ad place the topped cake underneath until gently browned (careful – it can burn very quickly!)
Slice and serve immediately or cover and store in the refrigerator for up to 2 days.