It’s cake with a healthy twist. Made with sweet potato, orange and almond meal this moist cake is topped with sweetened ricotta and candied orange.
For those of us who love desserts but prefer something not-too-sweet, you can’t go past a beautiful orange cake. They’re wonderfully moist but the addition of fresh citrus fruits gives them a lovely zest that cuts through the richness.
Looking for more orange cake recipes?
Ingredients
Method
Preheat oven to 200°C/400°F. Place sweet potato on a baking paper-lined oven tray. Bake for 30 minutes or until tender; cool.
Meanwhile, stir dried apricots and juice in a small saucepan over medium heat for 5 minutes or until apricots have rehydrated and juice has evaporated. Cool.
Process ricotta and maple syrup until smooth; transfer to a medium bowl. Cover; refrigerate until required.
Reduce oven to 180°C/350°F. Grease a deep 23cm round cake pan; line with three layers of baking paper.
Rinse food processor. Process sweet potato with agave syrup until smooth; transfer
to a large bowl. Add apricot mixture; stir in buttermilk, egg yolks and vanilla paste,
then almond meal and baking powder.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into cake mixture, in three batches. Spoon mixture into pan; level surface.
Bake cake for 1½ hours or until a skewer inserted into the centre comes out clean. Cool in pan.
Reduce oven to 160°C/325°F; make candied orange slices.
Remove cake from pan. Spread top and some of the side with ricotta mixture. Top with candied orange slices; drizzle with honey.
Candied orange slices
Line a large oven tray with baking paper. Cut oranges into 3mm thick slices. Place slices in a single layer on tray; brush with honey. Bake for 45 minutes or until starting to caramelise. Cool on tray or place some in holes of a mini muffin pan to set in curves.
Cake is best made on day of serving.
Note
