We have been eating a lot
of Kumara in our house recently, and this Kumara
Cake can be enjoyed by those with sensitive tummies.
In Moderation of course!
1 ½ Cups Soft Light Brown Sugar
1 Cup Sunflower Oil
½ Cup of Pineapple crushed.
1 ½ Cups Gluten Free Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder (check the brand, but most Baking powder is gluten free)
1 tsp Ground Cinnamon, plus extra to decorate
½ tsp Ground Ginger
½ tsp Salt
¼ tsp Vanilla Extract
1-2 cups (Orange) Kumara , grated
½ Cup Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate
2 Cups Icing Sugar, sifted (you may need more or less, this can be a personal consistency preference)
250g Cream Cheese alternative, cold (Angel Food Brand is the one we used.)
Line the bottoms of a square 30cm cake tin with baking paper.
- Preheat the oven to 170°C (325°F) Gas 3.
- Mix the sugar, eggs and oil with an electric mixer and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
- Stir in the grated kumara, Pineapple and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 45-55 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
- Beat the icing sugar cream cheese together on medium-slow speed until the mixture comes together and is well mixed.
- Continue beating until the frosting is light and fluffy. Do not overbeat, as it can quickly become runny.
- When the cake is cold, put one on a cake stand and spread the Cream Cheese Frosting over it with a palette knife. Finish with walnuts and a light sprinkling of cinnamon.