Recipe by Fatimata, W’one Pâtisserie @wone.patisserie
Product La Main Noire: Golden Paste
Preparation time : 45 min
Quantity : 6 pieces
Ingredients
For the Cake
- Orange Sweet Potato – 400g – for 250g of cooked flesh
- Whipped Butter – 100g
- Eggs – 2 or 100g
- Brown Sugar – 100g
- Flour T55 – 150g
- Yeast – 5g
- Wallnuts
- Golden Paste – 1 teaspoon
- Nutmeg
For the Glaze
- White Chocolate – 100g
- Liquid Cream – 50ml
- Golden Paste – 1 teaspoon
Method
- After washing the sweet potato, cut in half longways and roast in the oven for 30 mins at around 180 degrees (or until it is very tender)
- Peal and remove the flesh from the sweet potato – add to the whipped butter and whip again until homogenous
- In a bowl, beat the eggs with the sugar and then add into the whipped butter mixture
- Incorporate the yeast and flour into the mixture with a spatula
- To finish, add the chopped wallnuts, 1 teaspoon of golden paste and a touch of nutmeg – mix until homogenous
- Add to a cake tin and cook for around 30 mins in an oven pre-heated to 180 degrees
- Let cool down before removing from the cake tin and adding the glaze
- For the glaze, melt the white chocolate on top of a hot water bath while you bring the liquid cream to the boil.
- Pour the cream over the white chocolate in 3 phases, mixing in between each one until a homogenous texture. The add the teaspoon of golden paste and mix again
- Pour the glaze over the cake and let cool down in the fridge.
