Salt-baked Vanilla Yam Cake with Bourbon Spiced Eggnog Buttercream

Yield: Serves 12

Recipe by Kevin Yang, Market Calgary 

photo by Ingrid Kuenzel

Ingredients

Yam Puree

450 g evenly sized yam

3 cups kosher salt

Vanilla Yam Cake

400 g yam puree

93 g buttermilk

1½ tsp (5 mL) vanilla paste or extract

112 g olive oil

345 g granulated sugar

2 eggs, room temperature

245 g all-purpose flour

6 g baking soda

3 g ginger powder

3 g cinnamon

2 g nutmeg

1 sprig of thyme

1 tsp chopped herbs

Pinch of clove

Bourbon spiced eggnog buttercream

448 g cream cheese

230 g soften room temperature butter

120 g eggnog

700 g icing sugar

2 Tbsp bourbon whiskey

2 g cinnamon

2 g nutmeg

Pinch of clove

Preparation

    Yam Puree
  1. Spread kosher salt evenly on a baking tray, rest the yam on top and bake at 325º F for 30 minutes or until fork tender. Once cool, scrape the yam out and smash it with fork and set aside.
  2. Vanilla Yam Cake
  3. Combine yam puree, buttermilk and vanilla paste or extract and set aside.
  4. Combine flour, baking soda, spices, sifted.
  5. In a mixing bowl, add olive oil and sugar, with a paddle attachment mix on medium speed until it comes together into paste for about 3 minutes.
  6. Add one egg at a time, make sure to scrape the side between the eggs, continue mixing for about 2 minutes or until the mixture becomes light and fluffy.
  7. With the mixer on low, incorporate half of the dry ingredients, mix until done, scrape the side, then add half of the yam puree, again mix till incorporated, scrape down again, and repeat with other half of ingredients.
  8. Add thyme and herbs at end of batter and fold them in.
  9. Grease an 8” cake pan lined with parchment paper; add the mixtures then hold the cake pan about 30 cm off the counter and drop to get rid of extra air bubbles, repeat 2 more times.
  10. Bake at 325º F for 20-30 minutes.
  11. Bourbon spiced eggnog buttercream
  12. In the mixer bowl with a whisk attachment, add cream cheese, icing sugar and spices, whisk until soft and fluffy, scrape down the side from time to time.
  13. Add the eggnog and bourbon, whisk until incorporated.
  14. On medium speed, add a tablespoon of soften butter at a time until incorporated, make sure to not add the butter too fast or it could split.
  15. Keep it at room temperature in a lidded container.
https://culinairemagazine.ca/salt-baked-vanilla-yam-cake-with-bourbon-spiced-eggnog-buttercream/

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