Sweet Potato pudding

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
4 eggs
Dulce de leche, to serve
650ml water
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake for 45 minutes or until the cake is firm but moist. Set aside to cool slightly.
Step 5
Slice the cake and place on a serving plate. Drizzle with the dulce de leche. Top with a scoop of sorbet.