This is a classic Martha Stewart Recipe. TWO POUNDS of sweet potatoes… layered with a white chocolate mousse. Yum. Remember: ORGANIC INGREDIENTS!!
Sweet Potato Macadamia Nut Cake
2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups sifted flour, plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups sifted flour, plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
Heat oven to 400 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
Lower oven temperature to 325 degrees. Beat eggs and sugar together until light and fluffy. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined.
Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
Lower oven temperature to 325 degrees. Beat eggs and sugar together until light and fluffy. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined.
Fold in 1 cup macadamia nuts.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
White Chocolate Mousse Frosting
1 pound white chocolate
2 cups heavy cream
2 cups heavy cream
Chop white chocolate into small pieces; set aside.
Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes.
Fold whipped cream into chocolate mixture until fully incorporated.
Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes.
Fold whipped cream into chocolate mixture until fully incorporated.
Assembly
Cut each cake layer in half horizontally, creating four layers.
Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake.
Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake.
Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.