Kārena Bird
Kūmara Caramel Cake
Dessert, Orange, Legacy Pan, Kawakawa, Legacy Pan
4.7 from 0 reviews
- Difficulty
- Easy
- Serves
- 8
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Cookware
- Legacy Pan
Method
Preheat the oven to 170°C fan bake and grease your Legacy Pan well with butter or oil.
Whisk the mashed kūmara, honey, brown sugar, oil or melted butter, eggs and vanilla together until smooth.
Add the flour, baking soda, cinnamon, salt and orange zest. Fold gently until just combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 30–40 minutes, until golden and puffed and a skewer inserted into the centre comes out clean.
Leave the cake to rest in the pan for 10–15 minutes.
To make the butterscotch, melt the butter and brown sugar together in a saucepan over medium heat. Cook for 2–3 minutes, stirring constantly, until bubbling and slightly darkened.
Carefully whisk in the cream, then add the kawakawa leaves. Simmer for another 1–2 minutes, until smooth and glossy.
Stir through the salt, vanilla and whisky, if using. Leave the sauce to cool slightly.
Serve the cake warm with the kawakawa butterscotch and vanilla ice cream.
Ingredients
- Kūmara Cake:-
- cup runny honey½
- cup neutral oil or melted butter½
- tsp vanilla extract or paste1
- tsp baking soda1
- tsp salt¼
- Butter or oil, for greasing-
- g butter100
- cup cream½
- kawakawa leaves, torn6–8
- A splash of whisky, optional-
- Vanilla ice cream-
- cups cooked orange kūmara, mashed1½
- cup soft brown sugar½
- large eggs2
- cups plain flour1½
- tsp ground cinnamon1
- Zest of 1 large orange-
- Kawakawa Butterscotch:-
- cup soft brown sugar¾
- tsp salt½
- tsp vanilla extract½
- To Serve:-
Story
Kūmara gives this cake a soft, moist crumb and a gentle sweetness that works naturally with honey, brown sugar and orange zest. The batter comes together quickly, with the mashed kūmara keeping the centre tender as the edges darken against the pan. The kawakawa butterscotch brings a soft peppery note to the butter, cream and brown sugar. It keeps the sauce from becoming too sweet and gives the cake a flavour that feels familiar without being ordinary. Serve it warm, with the sauce poured over the top and ice cream melting alongside.
Photography by Anna Critchley
Reviews
No reviews yet — be the first.
to review this recipe and earn badges.
