Sweet potato cake with candied orange slices

Prep 0 h : 15 m
Cook 2 h : 15 m


  • 800g orange sweet potatoes, peeled and finely diced

    150g dried apricots, chopped

    125ml unsweetened orange juice

    350g firm ricotta

    4 tbsp maple syrup

    160ml light agave syrup

    250ml buttermilk

    2 egg yolks

    2 tsp vanilla bean paste

    300g almond meal

    2½ tsp baking powder

    4 egg whites

    1 tbsp honey, optional

    Candied orange slices

    480g oranges, cut into 3mm thick slices

    90g honey


  • Preheat oven to 200°C.

    Place sweet potato on a baking paper-lined oven tray. Bake for 30 mins or until tender; cool.

    Meanwhile, cook apricots and juice in a pan over medium heat until apricots have rehydrated and juice has evaporated, 5 mins.


    Blend ricotta and maple syrup in a bowl until smooth.

    Cover, refrigerate until needed.

    Reduce oven to 180°C.

    Grease a deep 23cm round cake pan; line with three layers of baking paper.

    Process sweet potato with agave syrup until smooth; transfer to a large bowl.

    Add apricot mixture, stir in buttermilk, egg yolks and vanilla paste, then almond meal and baking powder.

    Beat egg whites in a small bowl with an electric mixer until soft peaks form.

    Gently fold egg whites into cake mixture, in three batches.

    Spoon mixture over; level surface.

    Bake cake for 1 hour 30 mins or until skewer inserted into the centre comes out clean.

    Cool in pan.

    Reduce oven to 160°C.

    Line a large oven tray with baking paper.

    Place orange slices in a single layer on tray; brush with honey.

    Bake for 45 mins or until starting to caramelise.

    Cool on tray or place some in holes of a mini muffin pan to set in curves.