North American Yam Blueberry Cake with Kahlua Frosting Recipe

North American Yam and Blueberry Cake with Kahlua Icing

In the heart of North American cuisine lies a love for innovative and heartwarming desserts. This Yam and Blueberry Cake with Kahlua Icing is a delectable treat that is not only flavorful but also caters to those with food sensitivities. This cake is a beautiful amalgamation of soft yam puree and juicy blueberries, elevated with a touch of Kahlua. The Kahlua icing, infused with the rich essence of the famous coffee liqueur, adds a distinct depth to this delightful dessert. Here, the natural sweetness of the yam and blueberries is the star, complemented perfectly by the aromatic Kahlua icing. This dessert not only satisfies the palate but is also a feast for the eyes with its inviting colors and textures.

Serves: 4

Difficulty: Intermediate

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Ingredients

• 200 grams yam puree
• 150 grams blueberries
• 200 grams plain flour
• 2 grams baking soda
• 3 grams baking powder
• 100 grams granulated sugar
• 2 eggs
• 100 ml Kahlua
• 100 grams icing sugar
• 2 grams vanilla extract
• 2 grams cinnamon
• 2 grams salt
• 100 ml olive oil
• 100 ml water

Method

• Preheat the oven to 180 degrees Celsius. Grease and line a 20 cm cake pan.
• In a large bowl, combine the yam puree, granulated sugar, olive oil, and vanilla extract. Mix well.
• Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
• In a separate bowl, sift together the plain flour, baking soda, baking powder, salt, and cinnamon.
• Gradually add the dry ingredients to the yam mixture, mixing until just combined.
• Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• For the Kahlua icing, sift the icing sugar into a bowl and add 50 ml of Kahlua. Mix until smooth. If the icing is too thick, add a little water to achieve the desired consistency.
• Once the cake is completely cool, spread the Kahlua icing evenly over the top. Allow the icing to set before serving.

Tips

• For a more intense blueberry flavor, slightly mash a handful of blueberries before folding them into the batter.
• Ensure the cake is completely cool before icing to avoid the icing melting and running off the cake.
• Store the cake in an airtight container at room temperature for up to 3 days.

Nutritional Information