Ku­mara cake with can­died or­ange slices

Australian Women’s Weekly NZ - - NEWS -

“This pump­kin loaf is de­li­cious warmed or toasted be­fore serv­ing.”

SERVES 12 PREP AND COOK TIME 3 HOURS (+ COOL­ING TIME)

800g ku­mara, peeled, cut into 2cm pieces 1 cup (150g) chopped dried apri­cots ½ cup (125ml) unsweet­ened or­ange juice 350g firm ri­cotta ¼ cup (60ml) maple syrup ⅔ cup (160ml) light agave syrup 1 cup (250ml) but­ter­milk 2 egg yolks 2 tea­spoons vanilla bean paste 2½ cups (300g) al­mond meal 2½ tea­spoons bak­ing pow­der 4 egg whites 1 ta­ble­spoon honey, op­tional

CAN­DIED OR­ANGE SLICES

2 medium (480g) or­anges ¼ cup (90g) honey 1 Pre­heat oven to 200°C (180°C fan-forced). Place ku­mara on an oven tray lined with bak­ing pa­per. Bake for 30 min­utes or un­til ten­der; cool. 2 Mean­while, stir dried apri­cots and juice in a small saucepan over medium heat for 5 min­utes or un­til apri­cots have re­hy­drated and juice has evap­o­rated. Cool. 3 Process ri­cotta and maple syrup un­til smooth; trans­fer to a medium bowl. Cover; re­frig­er­ate un­til re­quired. 4 Re­duce oven to 180°C (160°C fan-forced). Grease a deep 23cm round cake pan; line with three lay­ers of bak­ing pa­per. 5 Rinse food pro­ces­sor. Process the ku­mara with agave syrup un­til smooth; trans­fer to a large bowl. Add the apri­cot mix­ture; stir in but­ter­milk, egg yolks and vanilla paste, then al­mond meal and bak­ing pow­der. 6 Beat egg whites in a small bowl with an elec­tric mixer un­til soft peaks form. Gen­tly fold egg whites into cake mix­ture, in three batches. Spoon mix­ture into pan; level sur­face. 7 Bake cake for 1 hour and 30 min­utes, or un­til a skewer in­serted into the cen­tre comes out clean. Cool in pan. 8 CAN­DIED OR­ANGE SLICES Re­duce the oven to 160°C (140° fan-forced). Line a large oven tray with bak­ing pa­per. Cut the or­anges into 3mm-thick slices. Place the slices in a sin­gle layer on tray; brush with the honey. Bake for 45 min­utes or un­til the or­ange slices are start­ing to caramelise. Cool on tray or place some in holes of a mini muf­fin pan to set in curves. 9 Re­move cake from pan. Spread top and some of the side with the ri­cotta mix­ture. Top with Can­died Or­ange Slices; driz­zle with honey, if de­sired. Un­dec­o­rated cake suit­able to freeze. Not suit­able to mi­crowave.

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