Peruvian Potato Cake with Spicy Cream Cheese Frosting

A moist and flavorful potato cake with a hint of spice, topped with a creamy and spicy cream cheese frosting. Inspired by Peruvian flavors, this cake is a unique and delicious dessert.

Prep Time

20 minutes

Total Time

55 minutes

Calories

630 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.00/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsRusset Potatoes(mashed, about 2 medium potatoes)

£0.75

1.5cupsAll-Purpose Flour

£0.30

1teaspoonBaking Powder

£0.02

0.5teaspoonBaking Soda

£0.01

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonGround Nutmeg

£0.10

0.3teaspoonSalt

0.5cupUnsalted Butter(softened)

£0.75

1cupGranulated Sugar

£0.40

2Eggs(large)

£0.60

1teaspoonVanilla Extract

£0.15

0.5cupButtermilk

£0.40

8ozCream Cheese(softened)

£2.50

0.3cupUnsalted Butter(softened)

£0.75

3cupsPowdered Sugar

£0.60

1tablespoonAji Amarillo Paste(or to taste, adjust for desired spiciness)

£0.50

1tablespoonLime Juice(freshly squeezed)

£0.10

Total Cost

£7.98

£1.00 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the vanilla extract.
5.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6.
Stir in the mashed potatoes until evenly distributed.
7.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9.
While the cake is cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
10.
Gradually add the powdered sugar, beating until light and fluffy.
11.
Stir in the Aji Amarillo paste and lime juice. Adjust the amount of Aji Amarillo paste to your desired level of spiciness.
12.
Once the cake is completely cool, frost the top with the spicy cream cheese frosting.
13.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (175g)

630 kcal / 2636 kJ

Carbs

90g

35% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

56 g

62% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Make sure the mashed potatoes are smooth and free of lumps for the best texture.

Don't overmix the batter, as this can result in a tough cake.

Adjust the amount of Aji Amarillo paste in the frosting to suit your taste preference. Start with a small amount and add more gradually.

For a more intense flavor, consider adding a pinch of ground cloves to the cake batter.

Garnish with chopped pecans or walnuts for added texture and flavor.

Cooking Equipment

Oven

Mixing bowls

Hand mixer or stand mixer

9-inch round cake pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure the mashed potatoes are smooth and free of lumps for the best texture.

Don't overmix the batter, as this can result in a tough cake.

Adjust the amount of Aji Amarillo paste in the frosting to suit your taste preference. Start with a small amount and add more gradually.

For a more intense flavor, consider adding a pinch of ground cloves to the cake batter.

Garnish with chopped pecans or walnuts for added texture and flavor.

Peruvian Potato Cake with Spicy Cream Cheese Frosting

Ingredients

Instructions