Purple Yam Desserts
A vibrant Filipino dessert made with purple yam (ube), this cake is moist, fluffy, and bursting with a sweet, nutty flavor. Its stunning purple color and unique taste make it a showstopper for any celebration.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Round cake pan
- Oven
- Wire rack
Ingredients
- 1 cup ube halaya (purple yam jam) homemade or store-bought
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter melted
- 1 cup whole milk or coconut milk for extra flavor
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, melted butter, milk, ube halaya, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with cream cheese frosting or top with coconut flakes before serving.
Video
Notes
For a vegan or gluten-free version, substitute plant-based milk and butter, and use gluten-free flour. Ube halaya can be found in Asian markets or made from scratch using fresh or frozen ube.
[web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /][web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /]Try adding other leafy greens like radish tops or beet greens. Use stale bread to make croutons for serving. This pesto is great on pasta, toast, or as a dip for veggies.
