Spiced kūmara cake with orange syrup and frosting

This kūmara cake recipe is a showstopper! Superfood kūmara adds an unbeatable moistness and texture to this cake, while citrusy orange takes the frosting, syrup and topping to a whole new level

By Sophie Gray
  • 25 mins preparation
  • 1 hr 15 mins cooking
  • Serves 16
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Spiced kumara and orange cake
  • 4 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cup grated kūmara
  • 3 cup self-raising flour
  • 1/3 cup ground almonds
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon mixed spice
  • 1 teaspoon ground cardamom
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 cup milk
Candied orange
  • 3/4 cup sugar
  • 1 cup water
  • 2 oranges, thinly sliced
Orange syrup
  • 1/4 cup icing sugar, sifted
  • 2 tablespoon orange-flavoured liqueur
  • juice of 3 oranges
Orange frosting
  • 170 gram cream cheese
  • 4 cup icing sugar
  • 2 teaspoon orange zest


Spiced kumara and orange cake
  • 1
    Preheat oven to 180°C. Grease and line the base of a 20cm loose-bottomed cake tin.
  • 2
    Place the eggs and sugar in bowl or mixer and beat until pale.
  • 3
    With the motor running, trickle in the oil, then fold in the kūmara, flour, almonds, baking soda, spices and zest and mix. Fold in the orange juice and milk and pour into the prepared tin.
  • 4
    Bake for 1 hour 15 minutes or until a skewer inserted in the cake comes out clean. Cool in the tin for 10 minutes then remove to a cooling rack. Meanwhile, make the candied orange, orange syrup and orange frosting (see below).
  • 5
    To assemble, split the cake into 3 layers. Spread or pipe the orange cream frosting onto the first 2 layers and stack them on top of each other. For petal effect, pipe blobs of frosting around the edge of each layer then use a knife to draw the frosting into the centre. Place the final layer on top. Arrange twists of candied orange on the top and drizzle with orange syrup before serving.
Candied orange
  • 6
    Bring sugar and water to the boil over high heat, stirring until sugar is dissolved. Add orange slices and cook for 10 minutes or until softened and translucent. Transfer the orange slices to a baking tray lined with baking paper, discarding the syrup.
Orange syrup
  • 7
    Combine icing sugar, liqueur and orange juice in a saucepan. Bring to the boil, reduce heat to medium-low and cook for 5-6 minutes until the syrup is reduced by half, thick and glossy.
Orange frosting
  • 8
    In a bowl or processor, beat cream cheese until soft, then add icing sugar 1 cup at a time. Mix in orange zest.


You could drizzle the orange syrup over ice cream, meringue or a fruit salad. To reduce crumbing, make cake a day ahead. Brush loose crumbs from sliced cake before decorating. Just use orange frosting between top and two layers, if desired. PER SERVE Energy 549kcal, 2301kj • Protein 6.4g • Total Fat 21g • Saturated Fat 4.4g • Carbohydrate 85g • Fibre 3g • Sodium 346mg