KERRY'S SPICED KUMARA CAKE WITH ORANGE GLAZE
INGREDIENTS:
200 grams kumara peeled & coarsly grated
175 grams dark brown soft sugar sifted
2 large eggs at room temperature
120ml sunflower oil
200 grams wholemeal self-raising flour
1-1/2 teaspoon bicarbonate of soda
3 rounded teaspoons ground nutmeg
Grated zest of 1 orange
175 grams sultanas or raisins
Icing:
250 grams quarg (skimmed milk soft cheese) or use sour cream or riccotta
20 grams caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon
Orange Glaze:
Juice of half a small orange
1 desertspoon lemon juice
40 grams dark brown soft sugar
DIRECTIONS:
Beat together sugar, eggs & oil in a bowl for 2-3 minutes.
Then sift in the flour, bicarbonate of soda & nutmeg.
Stir, then fold in the orange zest, Kumara & sultanas until just combined.
Pour the mixture into a baking tin lined with greaseproof paper.
Bake for about 35-40 minutes at 170°C, until it feels firm
& springy to the touch when lightly pressed in the center.
While the cake is cooking make the topping by mixing
all the ingredients in a bowl until light & fluffy.
Cover with cling film & chill for 1-2 hours or until needed.
To make the orange glaze whisk all the glaze ingredients together.
While the cake is hot, prick with a skewer then spoon the glaze over.
When cooled, remove from the tin,spread with the icing &
dust with a little cinnamon to serve.