Orange and Spiced Sweet Potato Cake with Caramel Date Sauce

Grease two 20cm cake tins and line the bases with baking paper.

Preheat the oven to 160°C fan bake. 

Put the butter, zest, puree and the vanilla in a large bowl and whisk until smooth. Beat in the eggs one at a time.  

Combine all the dry ingredients together in another large bowl, ensuring there are no lumps of sugar.

Pour the butter mixture onto the dry ingredients and beat with a wooden spoon until just combined. Don’t overbeat or the cake will be tough. 

Divide between the tins and smooth the tops.

Bake for about 15 minutes until the cakes spring back when lightly pressed in the centre and are risen and golden. Don’t overbake the cakes.

Leave the cakes to cool completely in the tins before removing. 

Caramel Date Sauce
Combine the dates and water in a bowl and leave for 30 minutes. 

Drain well, gently pressing on the dates to push out excess water. Place in a food processor or blender along with all the remaining ingredients and process until the mixture is smooth and thick. 

Vanilla Cream Cheese Icing
Beat the cream cheese, butter and vanilla until light and fluffy. Add the icing sugar and beat again. Chill for 30 minutes if very soft. 

To assemble: Place one cake, smooth side down on a serving plate. Spread with half of the date sauce then gently spread over half of the icing. Top with the second cake. Place spoonfuls of the remaining icing on top and gently spread evenly. Spoon the remaining caramel sauce over the top and swirl through the icing with a skewer. Chill for 30 minutes before serving. Makes 1 cake

*Pantry Note: You need a raw sweet potato weighing about 300 grams to get 200 grams of cooked puree. I just cook mine in the microwave until very soft or you can bake it in the oven until tender. Cool then peel and mash with a fork until smooth.