700g sweet potatoes
375g (2 1/2 cups) plain flour
370g (1 3/4 cups) caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 teaspoon salt
375ml (1 1/2 cups) vegetable oil
Dulce de leche, to serve
GOAT’S CHEESE SORBET
100g caster sugar
60g liquid glucose
1 lemon, grated rind
1/2 teaspoon salt
500g soft goat’s cheese, chopped
Sugar thermometer, ice-cream machine, 32 x 42cm cake pan
For the goat’s cheese sorbet, combine the water, sugar, liquid glucose, lemon rind and salt in a saucepan over medium heat. Cook, stirring, until mixture reaches 80C on a sugar thermometer. Add the goat’s cheese and whisk until the goat’s cheese has melted and the mixture is smooth. Strain into a jug and set aside to cool for 1 hour. Place in the fridge for 4 hours to chill. Transfer to an ice-cream machine and churn until mixture is a sorbet consistency. Transfer to a 1.5L airtight container. Seal and store in the freezer until required.
Preheat the oven to 220C/200C fan forced. Line a baking tray with baking paper. Place the sweet potato on the prepared tray and bake for 50-60 minutes or until tender. Set aside to cool slightly, then remove and discard the skin. Use a potato masher to mash the flesh.
Reduce oven to 180C/160C fan forced. Line a 32 x 42cm cake pan with baking paper. Combine the flour, sugar, baking powder, bicarb, cinnamon, allspice and salt in a large bowl. Combine the oil, eggs and mashed sweet potato in a jug. Add to the flour mixture and stir well to combine. Pour into the pan and smooth the surface.
Bake for 45 minutes or until the cake is firm but moist. Set aside to cool slightly.
Slice the cake and place on a serving plate. Drizzle with the dulce de leche. Top with a scoop of sorbet.