• 500g grated sweet potato
  • 1 cup raw macadamia nut pieces, or
    whole nuts roughly chopped
  • 300g plain flour
  • 1 ½ teaspoon bicarb soda
  • 1 ½ teaspoon baking power
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Pinch of salt
  • 150g castor sugar
  • 200g brown sugar
  • ½ cup vegetable oil
  • ½ cup natural yoghurt
  • 3 eggs
  • 1 teaspoon vanilla essence
  • 400g icing sugar
  • 150g butter at room temperature
  • 200g cream cheese at room temperature
  • 1 teaspoon vanilla

Sift flour, sugars, bicarb soda, baking powder, cinnamon and nutmeg and salt together and set aside.

Combine all wet ingredients in a mixing bowl and whisk until combined.

Add flour mixture and mix again until combined.

Fold in nuts and grated sweet potato.

Pour into a 12” springform cake pan and bake at 165 degreesC. for 30 – 40 minutes or until a toothpick comes out clean.

Cool for several hours before icing.


Cream all ingredients together in a mixer using a paddle attachment. Smooth just over the top and garnish with some crushed roasted macadamia nuts.


Thank you to The Orchard Table for this delicious recipe. Dine In, 7 Days at 4625 Goodwood Road, Bundaberg. Telephone 07 4159 7265.