Spicy Pear and Sweet Potato Cake with Cream Cheese Frosting
RECIPE FROM MASALA MISCHIEF
For the cakes:
3 cups flour
2 cups brown sugar
1 t baking soda
1/2 t salt
2 t cinnamon ground
1 t ginger powder
3 large eggs
3/4 cup oil
2 t vanilla essence
2 cups steamed and mashed sweet potato
227g roughly mashed pears (if using tinned, drain first).
1 cup pecans, chopped.
For the Icing:
60 g Butter
1 tub cream cheese
300g Icing Sugar
1 t vanilla extract
50g pecans chopped quite fine
Roast the nuts lightly in the oven, at 180. Chop roughly and cool.
Combine sieved flour, sugar, baking soda, salt, cinnamon & ginger in a bowl.
Combine eggs, oil, vanilla, sweet potato, pears and nuts in a separate bowl.
Add the wet ingredients to the dry and combine thoroughly.
Divide into 2 x 20cm tins and bake at 180 for 35 mins or until a skewer inserted comes out clean. If the cake needs to bake longer, reduce the temperature to 170.
Roast the nuts lightly. Cool and chop finely.
Cream butter and sugar by beating on a low speed till light and smooth.
Gradually add sifted icing sugar, continuing to beat on low speed till fluffy and fully incorporated. Beat in the vanilla and fold the nuts in.
Halve or Quarter the pears, as preferred, leaving stalks, skin and seeds intact. Caramelise in the oven till golden and sticky. Roast the nuts for 5 minutes in the oven at 180 and scatter over the cake.
When the cakes are cool, spread a thin layer of caramel on one, and then spread a generous amount of cream cheese icing on that before sandwiching together. Spread the balance of the icing on the top of the cake leaving the sides naked. Lightly spread some caramel on top of the cream cheese and arrange the pears and nuts on top.
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Voorverhit oond tot 180C. Room botter en suiker tot lig. Voeg die eiers een op ‘n slag by en meng goed na elke byvoeging. Roer die patat en stroop
“You can serve them with Burnt butter saige sauce, Italian Tomato Sauce, Basil Pesto Sauce or Three Cheese Sauce. All of which are perfectly delicious in their own way.”
“Saute the onions in butter until soft. Then add the butternut, sweet potato and curry powder, sweat for about 1 minute. Add the Veggie stock and the milk.”
“I would pair our Lamb rump with our Jean Daneel Signature Red Blend, its smooth oaky flavours complements the hearty flavours that come with lamb and the tannin in the red helps break down the fattiness from the dish.”
“Based on a peasant Spanish-style oxtail recipe we use a white wine rather than the traditional red wine associated with oxtail, so that the rich oxtail and chocolate flavours are not overpowered.”
“Enjoy with a freshly baked Ciabatta Bread (JD Bistro makes a fantastic one!) and a glass of Chilled Lomond Cape Agulhas Rose, it brings out the creaminess of the sweet potato & the peppery notes of the dish.”
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