Sweet potato, banana and cinnamon loaf cake with meringue buttercream
Ingredients
- CAKE
- 200g (1 cup) brown sugar
- 2 large eggs
- 125ml (½ cup) milk
- 80ml (? cup) vegetable oil
- 15ml (1 tbsp) vanilla extract
- 150g cake flour, sifted
- 7ml (1,5 tsp) baking powder
- 10ml (2 tsp) ground cinnamon
- 750g ( 2 large) sweet potatoes, roasted, peeled and lightly mashed
- 2 bananas, mashed
- MERINGUE BUTTERCREAM
- 4 large egg whites, room temperature
- 200g (1 cup) brown sugar
- 190g butter, softened
- ground cinnamon, to garnish
- edible flowers (pansies or violas), to garnish
- maple syrup, to serve (optional)
Instructions
Preheat the oven to 180°C. Line 2 medium loaf tins with baking paper.
For the cake, whisk the sugar and eggs until pale and creamy. Whisk in the milk, oil, vanilla, flour, baking powder and cinnamon. Gently mix in the sweet potatoes and bananas.
Divide the cake mixture between the loaf tins and bake until a skewer inserted in the centre comes out clean, about 35 – 45 minutes.
Let the cake cool for a few minutes in the tins before turning them out and letting them cool completely.
For the meringue buttercream, whisk the egg whites and sugar over a double boiler until the sugar has dissolved and is warm to the touch.
Whisk the mixture with an electric mixer on high for 5 minutes. Add the butter in small batches, beating well after each addition. Beat on low for 3 minutes and use immediately.
Spread the buttercream on the cakes, sprinkle with the cinnamon and flowers and serve. Meringue buttercream
