Years ago at the Harborside Organic Farmers’ Market we used to visit Round Plains Plantation for their organic sweet potatoes. Not only would I pick up a couple of delicious sweet potatoes, I would also sample some of their sweet potato baked goodies at the same time.
This reminded me I could use sweet potatoes in my baking when thinking of trying a new fall sweet recipe this weekend.
When entertaining– whether it’s for Thanksgiving (as Canadians have our Thanksgiving this weekend) or any given Saturday–hosts typically pull together an array of sweets and desserts, Masala Chai and (or) coffee to extend the company of our guests so they will stay longer and linger with more good conversation.
In Indian culture, it’s customary to serve Masala Chai at the end of the night which never fails to satisfy a sweet tooth, ending the night just perfectly.
Although not overly decadent, this halwa cake gets most of its sweetness naturally from the sweet potatoes. Try pairing this with a steamy cup of Masala Chai to make a nice ending to any fall-themed meal.
Sweet Potato & Carrot Chai Spiced Halwa Cake with Chai Cream Cheese Frosting
This halwa cake has all the Indian flavours like cardamom, nutmeg and cinnamon that one would expect in an Indian sweet, but it’s presented in a cake format.
1 medium sweet potato, grated
1 carrot, grated
1/3 cup butter
1/2 cup brown sugar or jaggery
1/2 tsp. vanilla
1 cup all-purpose flour
1/4 cup semolina
1 tbsp. cocoa powder
1 tsp. Arvinda’s Chai Masala
1/2 tsp. baking powder
1/2 cup baking soda
1/8 tsp. turmeric (for good measure!)
1/4 cup golden raisins
1/4 cup ground almonds + extra for garnish
1/4 cup yogurt
Cream Cheese Frosting
125 g cream cheese, softened
1/3 cup icing sugar
1/2 tsp. Arvinda’s Chai Masala
Method: In a pot, add grated sweet potatoes and carrots. Cover with water and boil until cooked. Drain and set aside.
Preheat oven to 350F. Line a round 8″ cake pan with parchment paper.
In a large bowl, whisk together butter with sugar. Beat in egg. Stir in vanilla. In a separate bowl mix together dry ingredients–flour, semolina, cocoa, Arvinda’s Chai Masala, baking powder, baking soda and turmeric.
Fold in dry ingredients with butter, sugar and egg mixture. Fold in cooked sweet potatoes, carrots, raisins and almonds. Mix in yogurt.
Bake in the centre of preheated oven for 50 minutes or until fully cooked. Set aside to cool.
Frosting: In a bowl add cream cheese and sift in icing sugar. Stir in Arvinda’s Chai Masala. Spread onto cooled cake and garnish with ground almonds.
Enjoy and wishing you a Happy Thanksgiving!
A teaspoon of: U2. Listening to: Stay (Faraway, So Close!).