Sweet Potato Cake with Honey & Cinnamon Cream
Dine Pic
Serves 8
   190 g plain flour
   One and a half teaspoons baking powder
   1 teaspoon salt
   1 teaspoon ground nutmeg
   1 teaspoon ground cinnamon
   3/4 cup light olive oil or vegetable oil
   345 g caster sugar
   3 eggs
   350 g peeled and grated orange sweet potato
   100 g pine nuts
   Ground cinnamon, for dusting
   Icing sugar, for dusting
Honey & Cinnamon Cream:
   250 ml pouring cream
   1 tablespoon honey
   A pinch of ground cinnamon

   Preheat the oven to 170 deg C. Grease and line the base and side of a 26 cm spring-form cake tin with baking paper.
   Sift the flour, baking powder, salt and spices into a large bowl. In a separate bowl, whisk together the oil and sugar. Add the eggs one at a time, whisking well to combine.
   Make a well in the centre of the dry ingredients and add the egg mixture. Mix until well combined, then use a fork to fold in the sweet potato and pine nuts.
   Pour the cake mixture into the prepared tin and bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin before turning out onto a wire rack.
   To make the honey and cinnamon cream, whisk the cream until soft peaks form, then fold in the honey and cinnamon.
   Cut the cake into wedges. Lightly dust with cinnamon and icing sugar and serve with a spoonful of honey and cinnamon cream.

From: Decadence. Desserts by Philip Johnson. Published by Murdoch Books.
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