- 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
CREAM CHEESE FROSTING
- 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.