Pastel Volteado de Camote
Equipment
- 20 cm round cake tin
Ingredients
For the Sweet Potato in Spiced Syrup
- 1 large sweet potato peleed, cut in round wedges
- 100 gr pilocillo or dark muscovado sugar
- 1 stick of cinnamon
- 2 cloves
- 2 cups water
For the Cake
- 100 gr self-raising flour
- 100 gr golden caster sugar
- 100 gr softened unsalted butter
- 1 tsp vanilla
- 1 tsp baking powder
- 2 medium eggs
- ¼ tsp salt
For the topping
- 30 gr softened unsalted butter
- 15 gr golden caster sugar
- 15 gr dark muscovado sugar
- 2 tbsp piloncillo syrup
Instructions
Sweet Potato in Syrup
- Peel the sweet potato and cut it in 3 ml round wedges. Brake the piloncillo and place it in a saucepan, together with the cinnamon stick, the cloves and water. Bring it to a boil and lower the heat to dissolve the piloncillo.
- Once the piloncillo has dissolved, add the sweet potato, making sure it is cover with the syrup. Cook for 10 min at low heat. Then remove the sweet potato and let them cool down. Continue simmering the piloncillo syrup for 10 more minutes to reduce it. Set aside.
The Cake
- Heat oven to 180C or 160C fan.
- To make the topping mix the sugars and butter. Then spread it onto the cake tin. Set aside.
- To prepare the batter, in a large bowl, mix the softened butter with the sugar with an electric mixer, then add the vanilla, eggs, self-raising flour and baking powder and 2 tbsp piloncillo syrup. Beat until it is soft.
- Arrange the sweet potato round wedges on the cake tin (see pic below). Then pour the cake mixture, make sure that it goes in all the spaces. Place in the oven and bake for 30 minutes or until cooked through. Leave to cool down for 5 mins, then turn out onto a plate. Serve warm with sweet mascarpone and cream mixture or vanilla ice cream.
Notes
* Remember that every oven is different, so I recommend that before taking the cake out of the oven, check if it is cooked through by sticking a wooden stick in the centre of the cake, if it comes out clean, it means that is ready.
* If using normal all purpose white flour, then add an extra 1 tbsp of baking powder.