Ingredients Jump to Instructions ↓

  1. Safflower oil and flour - for coating pan

  2. 1 cup 237ml Pureed sweet potato - cooked and peeled

  3. 1/4 cup 59ml Safflower oil or melted butter

  4. 1 teaspoon 5ml Vanilla extract

  5. 4 Eggs - separated

  6. 2/3 cup 157ml Light honey

  7. 1/4 teaspoon 1 1/3ml Nutmeg

  8. 1/2 cup 31g / 1.1oz Whole-wheat pastry flour or Unbleached white flour

  9. 1 tablespoon 15ml Baking powder

  10. 1 teaspoon 5ml Baking soda

  11. 3/4 cup 177ml Ground walnuts

  12. 1 Salt

  13. Grated rind of 1 orange

  14. 1/4 cup 82g / 2.9oz Maple syrup

  15. Walnut halves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Lightly oil and flour 2 1/2- to 3-quart bundt pan.

  2. In a food processor or blender, puree sweet potato, the 1/4 cup safflower oil, vanilla, egg yolks, and honey until smooth. Set aside.

  3. Sift together nutmeg, flour, baking powder, and baking soda. Stir in ground walnuts and salt. Combine with sweet potato mixture and stir briefly. Add orange rind.

  4. Beat egg whites until stiff peaks form. Carefully fold into batter and pour into prepared bundt pan. Bake until a knife tip inserted in center comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold.

  5. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour over top of cooled cake. Decorate with walnut halves.

  6. Makes 1 bundt cake.


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