Brazilian recipe
Brazilian Sweet Potato Cake (Bolo de batata doce)
This sweet potato cake is a classic Brazilian comfort food, known for its moist, dense texture and simple, rustic charm.
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Ingredients
1 kg sweet potatoes
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 tin condensed milk
1 tablespoon baking powder
Butter for greasing
Icing sugar for dusting
100 g butter
3 eggs
100 g desiccated coconut
3 tablespoons sugar
1 tin condensed milk
1 tablespoon baking powder
Butter for greasing
Icing sugar for dusting
Where to find ingredients
You can find sweet potatoes in the fresh produce section of your local supermarket or farmers market. Desiccated coconut and condensed milk are standard pantry staples available in the baking aisle of any grocer. For authentic ingredients like specific varieties of sweet potatoes or coconut products common in Brazil, check the international or 'imported foods' aisle in larger supermarkets.
Preparation method
- Boil the sweet potatoes in a pressure cooker with 500 ml of water for about 20 minutes
- Peel the potatoes and mash them thoroughly while they are still hot
- Stir the butter into the mashed potatoes until well combined
- Add the eggs and mix them in gently
- Fold in the desiccated coconut and sugar, mixing everything well
- Pour in the condensed milk and stir continuously until the batter is smooth and uniform
- Finish by folding in the baking powder
- Pour the mixture into a pre-greased medium rectangular baking tray
- Bake in a preheated oven at 180°C for approximately 45 minutes
- Allow the cake to cool down completely before handling
- Lightly dust with icing sugar and cut into squares to serve
Observations
This recipe makes a deeply flavorful and satisfying cake, perfect for enjoying with a cup of tea or coffee in the afternoon. The sweet potato provides a natural, subtle sweetness and a wonderfully moist consistency, perfectly balanced by the rich, nutty notes of desiccated coconut.
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