Recipe

Kumara cake with orange frosting

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
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Ingredients

Kumara cake
  • 1 3/4 cup plain flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 3/4 cup firmly packed brown sugar
  • 3/4 cup sultanas
  • 3/4 cup walnuts, chopped
  • 500 gram kumara, peeled, grated
  • 3 eggs, at room temperature
  • 1 cup vegetable oil
  • 2 tablespoon finely grated orange zest
  • 1 tablespoon freshly squeezed orange juice
橙色结霜
  • 50 gram unsalted butter, at room temperature
  • 250 gram cream cheese, at room temperature
  • 1 tablespoon finely grated orange zest
  • 2 cup icing sugar

Method

Kumara cake
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line base and side of a 20cm (base diameter) round spring-form cake pan with removable base with baking paper. Combine flour, baking powder, bicarbonate of soda, cinnamon, sugar, sultanas, walnuts and kumara in a bowl. Whisk eggs, oil, zest and juice together. Pour into kumara mixture; stir until combined.
  • 2
    Spoon mixture into prepared pan; level surface. Bake for 45 minutes. Turn down oven to 160°C/140°C fan forced; bake for 30 minutes or until golden and cooked when a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 3
    Make orange frosting as per method below.
  • 4
    Cut cooled cake in half horizontally. Transfer cake base to a serving plate; spread base with half the frosting. Replace top of cake; spread with remaining frosting. Serve.
橙色结霜
  • 5
    Using an electric mixer, beat butter in a bowl until pale. Beat in cream cheese, zest and sifted icing sugar until combined and smooth.

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