Sweet potato cake

Preheat the oven to 170 ° C. Put the butter, the caster sugar, the vanilla flavor and the salt in a bowl and whisk in 5 minutes. Put the rest of the butter in the refrigerator.

Beat the eggs one by one. Peel the sweet potatoes and ginger, grate and mix with the cinnamon through the batter.

Sift the self-raising flour and the baking powder over the batter and spatula through it. Add the crème fraîche and mix.

Line the bottom of the baking tin with parchment paper and grease the edges.

Spoon the batter into the mold and bake the cake in the center of the oven in about 50 minutes brown and done.

Prick after 45 minutes with a skewer in the middle of the cake. If this comes out clean, the cake is done.

Meanwhile, put the rest of the cold butter, the rest of the sugar and the rest of the self-raising flour in a bowl and rub between your fingertips to form a crumbly dough.

Chop the nuts with a good knife as finely as possible and mix through the dough.

Spread the dough crumbs over a baking sheet covered with parchment paper and bake until golden brown and cooked over the last 15 minutes above the cake in the oven.

Remove the cake and crumbs from the oven and allow to cool for 2 hours. Meanwhile, clean the lime, grate the green skin and squeeze the fruit.

Mix the juice and the grater together with the icing sugar through the fresh cream cheese. Brush the top of the cake with the cream cheese and sprinkle with the cookie crumbs.