Orange Kumara Cake

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Serves 12
  • 175g dark cane sugar
  • 2 large eggs at room temperature
  • 120ml sunflower oil
  • 200g wholemeal self-raising flour
  • 1 ½ tsp baking soda
  • 3 rounded tsp ground nutmeg
  • 1 orange, zest grated off
  • 200g kumara peeled and coarsely grated
  • 175g sultanas or raisins

  • 250g cream cheese
  • 20g castor sugar
  • 2 tsp vanilla extract
  • 1 round tsp ground cinnamon
Orange Glaze:
  • Juice of half a small orange
  • 1 dsp lemon juice
  • 40g dark brown sugar
Beat together sugar, eggs, oil, in a bowl for 2-3 minutes then, sift in the flour, soda, & nutmeg. Stir, & then fold in orange zest, kumara & raisins, until just combined.
Pour the mixture into a 20cmx20cm greased baking tin. Bake at 170° C for about 35-40 minutes, until it feels firm in the centre.
While the cake is cooking make the topping by mixing all the ingredients in a bowl until light & fluffy. Cover & chill for 1-2 hrs or until needed. To make the orange glaze whisk all the glaze ingredients together.
While the cake is hot, prick with a skewer & spoon the glaze over.
Mix all the icing ingredients together and once cooled, ice the cake with the cream cheese icing.



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