White sweet potato cake and organic premium matcha tea

Sabine has prepared a delicious Japanese version of the traditional Reunion Island sweet potato cake.

Serves 6:
- 1 kg organic white sweet potatoes
- 120 g organic flour
- 3 organic eggs
- 150 g organic unsalted butter, smooth
- 75 g organic brown sugar
- 1 organic vanilla pod
- 2 teaspoons of organic premium matcha
- 3 tablespoons of anisette (Marie Brisard) or 1 tablespoon of dark rum (optional)

Preheat the oven to 180°C.

Peel the sweet potatoes, cut them into large cubes, and steam them. Mash the sweet potato cubes into a purée. Add the softened butter to the purée and mix. Stir in the sugar and eggs.

Cut the vanilla pod in half to extract the seeds and add the seeds to the mixture (keep the empty vanilla pod to flavor sugar (place it in your sugar jar)). Add the flour and alcohol (optional) and mix well. Pour the mixture into a buttered mould.

Using a fork, score the top of the cake as they do in Réunion and brush with egg yolk. Bake at 350°F for 20 minutes, then lower the temperature to 300°F for 35 minutes. Allow to cool before removing from the pan.

Tip: Prepare this cake the day before, as the different flavors come out more when you taste it several hours after baking. In Réunion, it is prepared the day before to be eaten the next day.

Enjoy the tasting!

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