Author Notes
Kumara is "Sweet Potato" where I come from and there are different types -- red (owairaka), golden (toka toka), and orange (beauregard). Golden is like the sweet potato you find in the USA.This is rather like a carrot cake but has a unique kumara flavour.(It does seem to call for quite a bit of oil but it works). I use a kitchen scale to get the metric/imperial measurements converted. —SweetTea
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Ingredients
- for the cake
-
3 1/2 cups
cake flour
-
3 teaspoons
baking powder
-
2 teaspoons
baking soda
-
3 teaspoons
ground cinnamon
-
3 1/2 cups
loosely packed brown sugar
-
1 1/2 cups
sultanas
-
1 1/2 cups
walnuts
-
5 cups
grated golden kumara, about 2 large
-
5
eggs
-
1 1/2 cups
vegetable oil
-
2 tablespoons
fresh orange juice
-
grated rind of 3 oranges
- for the frosting
-
14 ounces
(400g) cream cheese, not softened
-
3.5 ounces
(100g) butter, softened to room temperature
-
grated rind of 2 oranges
-
4 cups
approximately, icing (powdered) sugar
Directions
-
Preheat oven to 350F (180C). Spray a deep 12-inch (28 to 38cm) spring-form cake tin with non-stick baking spray and line the base with parchment paper.
-
Whisk the dry ingredients together in a large mixing bowl. Stir in the grated kumara.
-
In a separate medium mixing bowl, beat the eggs, oil, orange juice and rind together.
-
Mix the wet ingredients into the dry ingredients until well combined.
-
Pour cake batter into the prepared tin and bake for 25 minutes, then reduce the oven temperature to 320F (160C) and bake for a further 30 to 35 minutes, until the cake begins to pull away from the tin and is cooked in the centre when tested with a cake tester. Turn out and cool on a wire rack completely, until cold.
-
Meanwhile, prepare the frosting: In a large mixing bowl, mix all the ingredients together until whipped smooth and of a good spreading consistency.
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Frost the top of the cake. Chopped nuts can be sprinkled over if desired.
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