This post is sponsored by McCain
How do I like my vegetables, you ask? In cake, of course! You can then imagine how excited I was when McCain approached me to team up with them to create a few exciting recipes.
I grew up eating McCain – being a family of five with a working mom meant quick freezer to table dinners. Whilst my mum used them in dinners, I prefer my vegetables in cake! It can sometimes be a schlep to buy vegetables on demand, peel them and prep them only to then start to bake with them.
I used McCain sweet potato chunks to create this sweet potato cake with a brown butter maple frosting and my veg was prepped in under 10 minutes, in the microwave! I love the convenience of McCain. Even I love a bit of a shortcut now and then. The McCain sweet potato chunks makes this cake moist but has a close crumb structure.
If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.
FOR THE BROWN BUTTER FILLING
- 120g salted butter
- 180g cream cheese
- 40ml maple syrup
- 80g brown sugar
- Place the butter in a pot and melt on medium heat. Continue to melt until the butter begins to turn brown and gives off a nutty aroma.
- Remove from the heat and let it set in the fridge, until a spreadable consistency.
- Cream the butter, cream cheese and brown sugar together until the sugar has dissolved.
- Add in the maple syrup and continue to beat until you have a spreadable consistency.
FOR THE SWEET POTATO LOAF
- 150g McCain forzen sweet potato chunks
- 200ml full cream milk
- 2 teaspoons white spirit vinegar
- 120g salted butter, softened
- 125ml sunflower oil
- 200g muscovado sugar
- 125g caster sugar
- 1 teaspoon vanilla essence
- 3 extra large eggs
- 180g rye flour
- 180g cake flour
- 1 1/2 teaspoons bicarbonate of soda
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 100g pecans, chopped
- 60g raisins
- 60g sultanas
- Preheat the oven to 180 degrees Celcius. Grease and line a 900g loaf tin.
- Prepare the McCain frozen sweet potato chunks, in the microwave, as for the package instructions. Mash the sweet potatoes and set them aside to cool.
- Add the two teaspoon vinegar to the milk and set aside for 10 minutes.
- Cream the butter, oil, muscavado sugar, caster sugar and vanilla essence together until pale and fluffly.
- Add in the eggs, one at a time, until fully incorporated.
- Add in the mashed sweet potato and beat until just incorporated.
- Sift the flour, rye flour, bicrbonate of soda, all the spices and salt.
- Add in the dry ingredients to the creamed butter mixture, alternating with the milk mixture.
- Finally stir in the pecans, raisins and sultanas.
- Bake for 50 – 60 minutes, or until a skewer inserted comes out clean.
FOR THE MERINGUE TOPPING
- 60g egg whites
- 100g caster sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla essence
- Place the egg whites, sugar and salt in a heatproof bowl.
- Place a medium pot on the stove, over which the bowl can sit and fill it with water. Bring the water up to a boil.
- Place the bowl over the water, whilst not allowing the bottom to touch the water. Stir with a whisk until the mixture has heated up and the sugar has dissolved. If you take a bit of the mixture between your fingers, you should not feel the sugar granules.
- Remove from the heat and using a stand mixer with a whip attachment, or hand held beater, beat the egg white mixture for 10 minutes until you have stiff and glossy peaks.
- Add in the vanilla essence and beat to incorporate.
- Slice the cooled loaf in half and frost with the brown butter maple frosting. Then place the second half of the loaf on top and top with the meringue. Use a blowtorch to lightly toast the meringue.
Recipe by adventureswithsugar.com