SWEET POTATO TEA CAKE WITH MERINGUE
This beautiful tea cake from the San Francisco chef Elisabeth Prueitt has all the fall flavors of pumpkin spice channeled into a moist, spicy loaf with a base of sweet potato purée. It also has a delicious unusual addition: meringue, baked right into the top of the cake. Ms. Prueitt's head of pastry at Tartine Manufactory, Michelle Lee, came up with the idea of swirling it over the top of the cake before baking. Use a spoon or toothpick to reach down into the cake batter and pull it up, creating beautiful peaks of batter-streaked meringue that bake up golden brown and crisp on the edges.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h15m
Yield 1 9-inch loaf
Number Of Ingredients 17
Steps:
- Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
- Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
- Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
- Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
- In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
- Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
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Lisa S
[email protected]I've been looking for a good sweet potato cake recipe for a while now and this one is definitely it! The cake was moist and flavorful, and the meringue was light and fluffy.
Oscar Jimenez
[email protected]This was my first time making this cake and it turned out great! I'm definitely going to be making it again.
Shahida Visagie
[email protected]I found this cake to be a bit dry. I think I might try adding some more butter or oil next time.
Dolga Bayron
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Michael Nyenkan
[email protected]I've made this cake several times now and it always turns out perfect. It's a great recipe to have on hand for special occasions.
NEERMAS KHAN
[email protected]I made this cake for my family and they all raved about it. It was the perfect combination of sweet and savory.
Kelvin Njoroge
[email protected]This cake was amazing! Everyone at my party loved it.
Shazad Shazad
[email protected]I'm not a huge fan of sweet potato, but I decided to give this recipe a try anyway. I was pleasantly surprised! The cake was moist and flavorful, and the meringue was delicious.
Ananya Naveen
[email protected]This was a great recipe! The cake was easy to make and the meringue turned out perfect.
Sandesh Rajput
[email protected]Just made this cake and it is delicious! The combination of sweet potato and spices is perfect and the meringue is fluffy and light.
Olosunde Abdulsamad
[email protected]This sweet potato tea cake with meringue was an absolute delight! The cake was moist and flavorful, with a hint of sweetness from the sweet potatoes. The meringue was light and fluffy, and it added a perfect touch of sweetness to the cake.