Spiced kūmara cake with orange syrup and frosting

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.

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.

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.

8.In a bowl or processor, beat cream cheese until soft, then add icing sugar 1 cup at a time. Mix in orange zest.