Holiday Brown Butter Walnut with Citrus Bundt Cake

INGREDIENTS

• 1 ½ cups walnuts (shelled)
• 1/4 cup olive oil light
• 1/4 cup brown butter or plain butter
• 3/4 cup maple syrup
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 5 eggs large, (1 cup)
• 4 tablespoons lemon zest grated
• 1 ½ cups all purpose flour
• 1 ½ cups sweet potato baked, mashed, (185 g)
• 4 teaspoons baking powder

FOR DECORATION (optional)

• Confectioners sugar (as needed)
• Citrus zest

INSTRUCTIONS

1. Preheat oven to 300º-325F. Rinse and wipe the sweet potatoes dry. Prick the surface with a fork at few places.
2. Wrap in aluminum foil and lay them on a baking sheet. Bake for 2 hours or more until a sharp knife passes through easily and it is cooked very soft – almost mushy.
3. When the sweet potatoes are completely cooled, peel and mash them well and set aside.
4. Grease a 10 inch round bundt cake pan and dust with flour all over. Set aside the prepared pan.
5. Grind the shelled walnuts with the light olive oil in a food processor or a high speed blender until very smooth to get the walnut butter.
6. To the walnut butter, add the brown butter and whisk it well. Add maple syrup, sugar, vanilla, salt and beat it until the mixture is fluffy.
7. Add eggs, one at a time and continue to beat. Stir the grated lemon zest into the mixture.
8. Sift the flour and baking powder into the mixture and stir it in. Mix the mashed sweet potatoes into the cake batter gently. The mixture should be of a slow dropping consistency.
9. Bake in a preheated oven for about 50 to 60 minutes until a cake tester or toothpick inserted comes out clean.
10. Remove the cake pan from the oven. Let it rest a few minutes and turn the bundt cake pan upside down to release the cake on to a serving platter.
11. Let the Moist Maple Sweet Potato Walnut Butter Cake cool before serving. Dust with confectioners sugar and grated citrus zest.