This Kūmara and Chocolate Cake is so full of fantastic earthy flavour. It has orange zest, loads of spices and is speckled with a touch of dark chocolate that tingle your taste buds. It is complimented by a dark chocolate buttercream and adorned with decorations from the whenua (land). So many of you have made it to celebrate Matariki, birthdays and Christmas and that is something worth celebrating.
I created this Kūmara and Chocolate Cake for Whittakers in celebration of Matariki, 2023. The brief I made myself was simple, to create an earthy cake that used kūmara (sweet potato) as the base. Even though I had never it attempted before, I knew I was on to a winner. The process began by playing with flavours and textures. Eventually I could see that I could treat it like a keke kāroti (carrot cake). So I started filling the batter with kiri ārani (orange zest) and lots of warm spices. Then I chopped Whittakers mandarin and ginger dark chocolate finely into the cake. I was so delighted at the depth of flavour that came from all of these ingredients together.
Decorating the Kūmara and Chocolate Cake:
When it came to the decoration, I kept the cakes nude. Then, I sandwiched a simple dark chocolate buttercream in between the layers and on top of the keke (cake). To finish it off, I added rōpere (strawberries), ārani raki (dried oranges) and rohimere (rosemary). The effect it gave was of a rustic māra (garden) and I loved the final look of it. Heoi anō (however), I gift you this recipe to make however you want. Take these elements and make them your own. Me tunu keke tātou – let’s make cake!
Here are some more cake ideas:
Which cake is perfect for you in this moment? Are the months still a little cold and you long for a cake buzzing with rich spices? You definitely need my Sticky Date Cake. Or do you need a cake that can look glamorous on a special tēpu (table)? Looks further than my Lemon and White Chocolate Syrup Cake – she is an absolute stunner. Or is it a light keke kōpungapuna (sponge cake) that is calling to you with summer tieri (cherries) and whips meringue? Check out my Gluten-free Almond Sponge Cake.
Videography and photography by Sarah Henderson.
Kūmara, Orange and Chocolate Cake – Keke Kūmara, Ārani me te Tiakarete Parauri
Ingredients
Kūmara, Orange and Chocolate Cake – Keke Kūmara, Ārani me te Tiakarete Parauri
- 300 g kūmara ārani (orange kūmara, peeled)
- 1 tsp tote (salt, fine)
- kiri ārani (orange zest, of 1 1/2 oranges)
- ⅓ C wai ārani (orange juice)
- 1 tbsp wanira (vanilla)
- 2 hēki (eggs)
- ⅔ C huka hāura (brown sugar)
- ⅔ C huka one (caster sugar)
- ⅔ C noni (oil, neutral)
- ½ C miraka tepe (yogurt, unsweetened)
- 2 ½ C puehu parāoa whakatipu (self-raising flour)
- ½ tsp pēkana houra (baking soda)
- 1 tbsp rau kikini whakauruuru (mixed spice)
- 1 tbsp hinamona kuoro (ground cinnamon)
- 2 tsp tinitia kuoro (ground ginger)
- 100 g tiakarete manarini me te tinitia (mandarin and ginger chocolate). Note: You can change the chocolate flavour here if need be, though dark chocolate is recommended.
The Decorations – Te Whakarākei
- 1 quantity dark chocolate buttercream
- 8 rōpere (strawberries, cut in half)
- 8 slices ārani raki (dried oranges, cut in half)
- 4 sprigs rohimere (rosemary, cut in to pieces)
Instructions
Kūmara, Orange and Chocolate Cake – Keke Kūmara, Ārani me te Tiakarete Parauri
- Grease two 19cm or 20cm cake tins with high sides and line with baking paper.
- Pre-heat the oven to 140 °C. Note: I know this is a low temperature but it helps keep the cakes flat and locks in the moisture this way.
- Grate the kūmara ārani (orange kūmara) in to a large bowl. Add the tote (salt), kiri ārani (orange zest), wai ārani (orange juice) and wanira (vanilla). Stir to combine and leave aside.
- Add the hēki (eggs), huka hāura (brown sugar) and huka one (caster sugar) in to a large bowl. Whip with a whisk until the mixture smooth and light in colour.
- Continue to whip as you slowly add the noni (oil) and miraka tepe (yogurt).
- On to the whipped egg and yogurt mixture, sift the puehu parāoa whakatipu (self-raising flour), pēkana houra (baking soda), rau kikini whakauruuru (mixed spice), hinamona (cinnamon) and tinitia (ginger). Add the kūmara mixture on top of the sifted ingredients and fold all the ingredients together.
- Chop the tiakarete manarini me te tinitia (mandarin and ginger chocolate) in to fine pieces and fold it in the batter.
- Divide the mixture between the two cake tins and smooth out the batter.
- Bake the cakes for 25 minutes. After 25 minutes, place a large tray on top of the cake tins and bake for a further 15 minutes or until the cakes spring back when pressed in the centre. Note: Adding the tray on top helps lock in the moisture in the final part of baking. Trust me, you won't regret it.
- Remove from the oven. Tip the cakes upside down on to a cooling tray straight away to help flatten them out. Cool the cakes.
The Decorations – Te Whakarākei
- Place one of the cooled keke (cakes) on to a serving platter. Spread half of the dark chocolate buttercream on top. Place the second keke (cake) on top. Spread the second half of the pani reka (buttercream) on top.
- Arrange the rōpere (strawberries), ārani raki (dried oranges) and rohimere (rosemary) as you want.
Absolutely yum
so wonderful to hear! Thank you so much for the awesome feedback!
I made this keke last Matariki, it was delicious, will be making it again this weekend. Ngā mihi 🙂
Woo hoo! This makes me so happy e hoa, thank you for letting me know!
Such a cool recipe. Made it for two different Matariki events and it went down so well. I cooked on reg bake the first time and it took longer but fanbake the second time and it seemed to be closer to suggested cooking time. Thanks for a great Matariki recipe.
Oh that is awesome to hear Rachel and yes, the oven timings can be tricky aye as our ovens are all a little bit different! So stoked that you enjoyed the recipe! Ngā mihi!
Ngā mihi maioha e hoa. This recipe is AMAZING. Made it for Matariki last night. OMG. Best cake I’ve eaten haha ❤️🖤🤍
Kia ora Pia, what an amazing review! Yes, I love this cake so much as well. Such a fun one aye.
Made this for Matariki lunch at work, was delicious
Kia ora Lucy – that is so cool to hear. Thanks for the wonderful feedback!
Ngā mihi, Naomi
Could I use olive oil as the neutral oil? Thank you
Yes absolutely you can, I would use a mild tasting one though. 💗
Soooo reka and easy to make! A perfect celebratory cake 🙂
Kia ora Sana, so glad that you enjoy this recipe, it is a super special one to me so that is awesome!