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Ingredient
Sweet Potato Pound Cake
Introduce
Ingredient
Food ration :
2 loaf pans (18 cm / 7 '' loaf pan)
350 g (12 oz)
sweet potato, mashed
6 Tbsp
heavy cream
10 drops
vanilla oil
25 g (4 Tbsp)
almond flour
4 g (1 tsp)
baking powder
90 g (3.2 oz)
sweet potato, diced
2/3 Tbsp
honey
Cooking instructions
* Step 1
★Recipe video★ (my You Tube channel)→youtu.be/c4zf3hQcCfE
* Step 2
Cut sweet potato (for mash) into small (bite-size). Dice sweet potato (for topping) into about 1 cm (0.4 in) cubes. Soak them in water for about 10 mins.
* Step 3
10 mins later, drain well, and wrap loosely with plastic wrap. Microwave diced sweet potato to heat at 600W for 2 mins. Add honey to it, and mix roughly; set aside.
* Step 4
Microwave the remaining sweet potato to heat at 600W for 6 mins. Mash it with a fork or rolling pin. Add heavy cream in 2 parts. Mix well each time. Strain it. Set aside.
* Step 5
Grease the pan with the butter. Sprinkle bread flour with a tea strainer onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392°F. Sift dry ingredients (cake flour + baking powder) twice.
* Step 6
Cream the butter until smooth. Add granulated sugar in 3 parts. Mix well each time. Mix it with a hand mixer on low speed for 3 mins until white and fluffy. (If you use a whisk, mix it for 7 mins or more.)
* Step 7
Use a spatula to scrape the butter on the inner side of the bowl. Mix it on low speed for another 1 min.
* Step 8
Put eggs in a another bowl. Beat it lightly until it gets watery. Please warm the egg in hot water until room temperature if it's cold.
* Step 9
Add the beaten egg to the butter in 4-5 parts. Mix thoroughly with a hand mixer on low speed after each addition until creamy. Scrape the batter on the inner side of the bowl, and mix with a hand mixer.
* Step 10
Add vanilla oil, and mix well with a spatula. Add almond flour, and mix it while crushing lumps, until smooth.
* Step 11
Mix lightly the mashed sweet potato to loosen. Add half of the butter mixture into the mashed potato. Mix well until combined.
* Step 12
Put the potato mixture back to the butter mixture. Mix well until combined.
* Step 13
Add all the flour at once. Fold it until powderiness disappears. Use a spatula to scrape the batter on the inner side or bottom, and fold it well.
* Step 14
Put the batter into the pan, and flatten roughly. Top with the diced sweet potato. Push them in gently. Sprinkle the black sesame. Bake it at 170℃/ 338 F for 55 mins.
* Step 15
Drop the pan lightly to prevent the cake from shrinking. Let it cool for 20-30 mins as it is. Remove the cake from the pan gently while it's warm.
* Step 16
Wrap it with plastic wrap twice to seal. Let it sit overnight at room temperature. Done!
Note: if there is a photo you can click to enlarge it
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