Kūmara and Carrot Cake
Photography by Josh Griggs.
I love the earthy notes the kūmara brings to this twist on a classic carrot cake – absolutely perfect with a good strong cuppa or an afternoon coffee.
INGREDIENTS
Cake
2½ cups plain flour
1 cup caster sugar
⅔ cup brown sugar
1 teaspoon each baking soda and baking powder
1 teaspoon each ground mixed spice, ground cinnamon and ground ginger
½ teaspoon sea salt
½ packed cup grated carrot
½ packed cup grated orange kūmara
1¼ cups rice bran or other neutral vegetable oil
4 large eggs, size 7
finely grated zest 1 orange
227-gram tin crushed pineapple, well-drained in a sieve
½ cup sultanas
½ cup sunflower seeds
Icing
250 grams cream cheese,
at room temperature
25 grams butter, at room temperature
finely grated zest 1 orange
3 cups icing sugar
METHOD
Equipment: Grease a 26cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 160°C regular bake.
Sift all the dry ingredients together into a large bowl and stir to combine. Put the carrot, kūmara, eggs, oil and zest in a food processor and pulse quickly to combine. Fold into the dry ingredients, along with the pineapple, sultanas, and sunflower seeds.
Spoon into the prepared tin and bake for 65-70 minutes, or until a skewer inserted into the centre comes out clean. Turn the oven off but leave the cake in for 5 more minutes. Remove from the oven and ice once cooled.
Icing: Mix all the ingredients in a food processor until well combined. (It makes a lot, so freeze any leftovers.)
Makes 1 cake
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!