YAM CAKES RECIPE RECIPES
YAM CAKE RECIPE - ANNA PAINTER | FOOD & WINE
Food & Wine’s Yam Cake is spiced with both fresh and ground ginger as well as cinnamon and a little freshly ground pepper. Slideshow: More Cake Recipes
Provided by Anna Painter
Categories Cake
Total Time 4 hours 0 minutes
Yield One 10-inch loaf
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°. Rub the yam with the oil and prick all over with a fork 5 or 6 times. Roast the yam on a rimmed baking sheet for 1 hour, until tender. Let cool slightly, then peel the yam and coarsely mash with a fork.
- Reduce the oven temperature to 350°. Spray a 10-by-5-inch loaf pan with nonstick spray and line with parchment paper, leaving 1-inch overhang on the long sides. In a medium bowl, whisk the flour with the baking soda, the 1/2 teaspoon of salt, the ground ginger, cinnamon and black pepper.
- In a large bowl, using a hand mixer, beat 1 stick of the butter with the brown sugar at medium-high speed, until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. (The batter will look broken.) Scrape 1 1/4 cups of the mashed yam and the grated ginger into the bowl and beat at medium speed until just combined. At low speed, beat in the dry ingredients in 3 additions, mixing until just combined.
- Scrape the cake batter into the prepared pan and bake for about 1 hour, until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool for 30 minutes. Using the parchment paper, lift the yam cake out of the pan and let cool completely on the wire rack.
- In a medium bowl, using the hand mixer, beat the cream cheese with the remaining ½ tablespoon of the butter at medium speed until just combined, about 2 minutes. Add the confectioners’ sugar and beat until light and fluffy, 3 minutes. Pour in the milk and beat at medium speed until the liquid is incorporated and the glaze is smooth. At low speed, beat in the lemon juice and a pinch of salt. Pour the glaze over the cake. Transfer the glazed cake to a plate and refrigerate for about 20 minutes, until the glaze is set, before serving.
CHEROKEE YAM CAKES (BISCUITS) RECIPE - FOOD.COM
Make and share this Cherokee Yam Cakes (biscuits) recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12-18 rounds
Number Of Ingredients 7
Steps:
- Sift flour, baking soda, sugar and salt into a bowl.
- Pour oil and milk into a measuring cup (do not stir).
- Add to yams and blend well.
- Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
- Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
- Bake at 425º for 10-20 minutes.
- Serve hot, or split when cold and toast.
Nutrition Facts : Calories 185.9, FatContent 9.7, SaturatedFatContent 1.4, CholesterolContent 1.4, SodiumContent 379.1, CarbohydrateContent 22, FiberContent 1.2, SugarContent 2.1, ProteinContent 2.9
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Cuisine Asian, Filipino
Calories 713.8 calories per serving
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