Name: Kumara ginger cake with white chocolate icing
Cook time: 65 min
Total time: 65 min
Yield: 8
Ingredients: 500 gram kumara, peeled, chopped; 125 gram butter, at room temperature; 150 millilitre maple syrup; 1/2 cup tightly packed brown sugar; 2 eggs, at room temperature; 1/2 teaspoon vanilla extract; 1 3/4 cup plain flour; 2 teaspoon ground ginger; 1 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; Icing; 2 tablespoon pouring cream; 90 gram high-quality white chocolate, chopped or broken into pieces

Kumara ginger cake with white chocolate icing

Kumara ginger cake with white chocolate icing brought to you by Everyday Food.

KUMARA GINGER CARE WITH WHITE CHOCOLATE ICING

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Serves 8

Cook

1H 5M

Ingredients

500 gram kumara, peeled, chopped

125 gram butter, at room temperature

150 millilitre maple syrup

1/2 cup tightly packed brown sugar

2 eggs, at room temperature

1/2 teaspoon vanilla extract

1 3/4 cup plain flour

2 teaspoon ground ginger

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

Icing

2 tablespoon pouring cream

90 gram high-quality white chocolate, chopped or broken into pieces

Method

Kumara ginger cake with white chocolate icing

1.Cook kumara in a saucepan of lightly salted water for 15-20 minutes until tender. Drain well. Using a hand blender, process kumara until pureed – you’ll need 1 cup for this recipe (you can chill any remaining for 2-3 days).

2.Preheat oven to moderate, 180°C. Lightly grease and flour a 6-cup ring cake pan, shaking out excess.

3.In a bowl, using an electric mixer, beat butter, maple syrup and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in kumara puree.

4.Sift flour, ginger, bicarbonate of soda, salt and allspice together into a bowl. Fold into creamed mixture until combined.

5.Pour batter into prepared pan, smoothing top. Bake for 40-45 minutes until cake pulls away from sides and a skewer inserted into the centre comes out clean and dry. Cool in pan for 10 minutes.

White chocolate icing

6.Meanwhile, make white chocolate icing; in a saucepan, bring cream to the boil over a medium heat. Remove from heat and add white chocolate, stirring, until smooth. Set aside for 10 minutes to cool to room temperature.

7.Serve cake warm or at room temperature drizzled with icing.

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Ingredients

Method

Kumara ginger cake with white chocolate icing

White chocolate icing

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