Gâteau patate douce

Name: Gâteau patate douce
Total time: 90 min
Yield: Serves 8
Cuisine: Réunion
Ingredients: 1 kg (2¼ lb) orange sweet potatoes; 150 g (¾ cup) brown cane sugar; 100 g (7 tbsp) salted butter, melted; 3 whole eggs; 80 g (⅔ cup) all-purpose flour; 1 vanilla bean, split and scraped; 50 ml (3½ tbsp) amber rum; 1 teaspoon grated lime zest

Sweet potato cake

⏱ 90 minServes 8Easy340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1 kg (2.2 lb)orange sweet potatoes
150 g (5 oz)light brown cane sugar
100 g (3½ oz)salted butter, melted
3whole eggs
80 g (3 oz)all-purpose flour
1 clovevanilla bean, split and scraped
50 ml (3½ tbsp)amber rum
1 tspgrated lime zest

1 kg (2.2 lb) orange sweet potatoes
150 g (5 oz) light brown cane sugar
100 g (3½ oz) salted butter, melted
3 whole eggs
80 g (3 oz) all-purpose flour
1 clove vanilla bean, split and scraped
50 ml (3½ tbsp) amber rum
1 tsp grated lime zest

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (24 cm / 9½ in)

1 large saucepan (24 cm / 9½ in)

1 potato masher

1 roll of parchment paper

Oven

03 — Method

Peel the sweet potatoes, cut into large cubes and boil for 20 minutes until tender.
Drain very well and mash while hot; a wet purée makes a heavy cake.
Beat in the sugar, melted butter, vanilla seeds, rum and lime zest with a wooden spoon.
Add the eggs one at a time, then the sifted flour, mixing to a dense, smooth batter.
Preheat the oven to 180°C (350°F). Pour into a pan lined with buttered parchment, smooth the top and mark a crosshatch with a fork.
Bake for 50 minutes at 180°C (350°F) until golden and firm. Cool completely before slicing; it's even better the next day.