Kūmara and Carrot Cake

, from Issue #96. March, 2021
Photography by Josh Griggs.
    Kūmara and Carrot Cake

    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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