Kumara Spice Cake & Lemon Cheese
The kumara is the New Zealand Maori word for sweet potato which gives this cake a similar texture to carrot cake. It is a very moist cake and not overly sweet, until of course you add the lemon cheese which ‘ups’ the sweetness as well as offering a lemony tang. It’s one of those really easy recipes, mixing all the wet ingredients together and then adding the dry which takes about five minutes. The original recipe is from the Taste.co.nz magazine but I have added more spices to the mixture as well as adding the lemon cheese filling. You can also serve the cake with creme fraiche or Greek yoghurt instead of the lemon cheese.
I have also acquired a new lens this week which I dabbled with on this photo. Up until today I have only had a wide angle lens which came with the camera (donated to me) and I have longed for a macro lens looking at all the food photos out there. But before I could justify the cost of a new lens I knew I had to learn a bit more about shutter speed and fstops and that’s taken a year :o/. Well the first session with the macro was a bit frustrating since I kept getting an error message but thanks to Google I sorted that out, the wonders of the web. It was so completely different from using my previous lens it is going to take a bit of getting used to. Anyway, on to the recipe!
- 1 cup of canola oil
- 200g soft brown sugar
- 200g SR flour
- 4 eggs
- 3 cups kumara potato, grated
- 4cm peeled & grated frsh ginger
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamon powder
- icing for dusting
- Preheat oven to 180 degrees centigrade.
- Line a 22cm cake tin with greaseproof paper.
- Put oil, eggs and sugar together in a large bowl and whisk for 2 minutes.
- Stir in ginger & kumara potato, then add all the dry ingredients except the icing sugar.
- Pour into cake tin.
- Bake for 50-60 minutes or until inserted skewer comes out clean.
- Cool on a wire rack.
Ingredients – lemon cheese
- 250g cream cheese
- 100g icing sugar
- 1 zest and juice of a large lemon
- Beat cheese till smooth.
- Add lemon zest, juice and icing sugar and beat again.
- When the cake is completely cooled, slice cake in half through the middle and spread an even layer of the lemon cheese on the bottom layer.
- Place top layer on lemon cheese and dust the top of cake before serving.
- 1 Tasse canola Öl
- 200g Self Raising Mehl (oder 200g Mehl und 2TL Backpulver)
- 200g Rohrzucker, braun
- 4 Eier
- Ein 4cm stuck Ingwer, fine raspeln
- 3 Tasse Süßkartofeln, fine raspeln
- 3 TL Zimt
- 1 TL Muskatnuss
- 1 TL cardamon
- Den Backofen auf 180 °C vorheize.
- Kastenform (22cm) mit Backpapier zubereiten.
- Zucker, Öl, Eier mit dem Mixer in einer Schüssel 2 minuten verrühren.
- Ingwer und Kartofeln dazu geben.
- In einem zweiten Behältnis die trockenen Zutaten vermischen und zum Teig hinzufügen und vermengen. (Teig ist klebrig und zähflüssig!)
- Teig in die Kastenform (22cm) geben und circa 50-60 Minuten Backen.
- 250g Frischkäse, 100g Puderzucker, Die zeste uf saft von 1 Zitrone
- Alles mit einem Schneebesen eine Creme rühren und auf dem erkalteten Kuchen verteilen.