Kia 300 karamu kūmara ārani
Kia kotahi kokoiti tote
Kiri ārani o tētahi me te haurua ārani
Kia hautoru kapu wai ārani
Kia kotahi kokonui wanira
Kia rua hēki
Kia rua hautoru kapu huka hāura
Kia rua hautoru kapu huka one
Kia rua hautoru kapu noni
Kia haurua kapu miraka tepe (kāore he huka)
Kia rua me te haurua kapu puehu parāoa whakatipu
Kia haurua kokoiti pēkana houra
Kia kotahi kokonui rau kikini whakauruuru
Kia kotahi kokonui hinamona kuoro
Kia rua kokoiti tinitia kuoro
Kia kotahi rau karamu tiakarete manarini me te tinitia
Tohutohu
1. Whakamahanatia te umukia 140 te pāmahana.
2. Hinuhinutia kia rua ipu keke (19, 20 rānei henimita te rahi), ā, whakaritea ki te pepa tunu.
3. Waruwarutia te kūmara ārani ki te oko rahi. Tukua te tote, kiri ārani, wai ārani me te wanira. Whakaranuhia. Waiho ki te taha.
4. Raua atu te hēki, huka hāura me te huka one ki te oko rahi anō. Wepua kia māene.
5. I a koe e wepu tonu ana, āta riringihia atu te noni me te miraka tepe.
6. Tātaritia te puehu parāoa whakatipu, pēkana houra, rau kikini whakauruuru, hinamona me te tinitia ki runga i te ranunga hēki. Tukua hoki te ranunga kūmara ki runga. Whakaranuhia te katoa.
7. Tapahia te tiakarete kia iti te rahi.Kaurorihiaki teranunga.
8. Whakainatitia te ranunga ki ngā ipu keke e rua.
9. Tunua ngākeke mō te 25 mīniti, kātahi whakatakotoria tētahi heri nui ki runga i ngā ipu keke (kia mau tonu ai te mōwai) . Tunuaanō, mōte 15 mīniti.
10. Tangohia ngā keke kua tunua i te umu. Huripokia ki ngā heri hauhau kia papatahi pai ai ngā keke. I ngā keke e makariri haere ana, mahia te pani reka tiakarete.
TE PANI REKA TIAKARETE
Kia 180 karamu tiakarete parauri (62 te ōrau)
Kia toru kokonui kirīmi
Kia 190 karamu pata kūteretere
Kia haurua kapu puehu huka
Kia rua kokoiti wanira
1. Raua atu te tiakarete parauri me te kirīmi ki te okoiti. Āta whakarewaina ki rōngaruiti. Ia 20 hēkona, kaurorihia te tiakarete. Waiho mō te 5 mīniti kiamakaririhāere.
2. Tukua te pata kūteretere, puehu hukame tewaniraki tētahi oko rahi. Whakapāhukahukatia kia tāhungahunga.
3. Tāpirhia tētahi kokonui o te tiakarete mahana ki te ranunga pata i a koe e tāwhiuwhiu tonu ana. Whakamātaohia mō te 10 mīniti kia kukū ai te pani reka.
TE MAHI HANGA KEKE
1. Paniatētahihaurua o te pani reka ki tētahi o ngā keke. Tāpirihia atu te keke tuarua ki runga. Pania te toenga o te pani reka ki runga i taua keke,( ki ngā taha hoki o ngā keke mēnā e hiahia ana).
2. Hei whakarākei, tāpirihia ngā ārani raki, ngā rōpere māota me te rohimere. Hei whakaaro anō, mahia ngā nati rare me te karamea. Mānawatia a Matariki e te whānau!
Kūmara celebration cake
Ingredients
300g orange kūmara, peeled
1 tsp salt
Zest of 1 ½ oranges
⅓ cup orange juice
1 Tbsp vanilla
2 eggs
⅔ cup brown sugar
⅔ cup caster sugar
⅔ cup oil, neutral
½ cup yoghurt, unsweetened
2 ½ cup self-raising flour
½ tsp baking soda
1 Tbsp mixed spice
1 Tbsp ground cinnamon
2 tsp ground ginger
100g Whittaker’s Fijian Ginger and Mandarin chocolate
Method
1. Pre-heat the oven to 140degC fan bake or 150degC bake.
2. Grease two 19cm or 20cm cake tins with butter and line with baking paper.
3. Grate the kūmara into a large bowl. Add the salt, orange zest, orange juice and vanilla. Stir to combine and leave aside.
4. Add the eggs, brown sugar and caster sugar to a large bowl. Whip until smooth.
5. Continue to whip as you slowly add the oil and yoghurt.
6. Sift the flour, baking soda, mixed spice, cinnamon and ginger on to the egg mixture. Add the kūmara mixture on top and fold all the ingredients together.
7. Chop the chocolate into small pieces and fold it in the batter.
8. Divide the mixture between the two tins.
9. Bake for 25 minutes and then place a large tray on top of the cake tins (this helps keep the moisture locked in). Bake for a further 15 minutes or until the cakes spring back when pressed in the centre.
10. Remove from the oven. Tip the cakes upside down on to a cooling tray straight away to help flatten them out. Cool the cakes as you prepare your delicious frosting.
The chocolate frosting
180g Whittaker’s 62% Dark Cacao chocolate
3 Tbsp cream
190g butter, softened
½ cup icing sugar
2 tsp vanilla
Method
1. Add the chocolate and cream to a small bowl. Gently melt it in the microwave in 20-second bursts, stirring well between each time. Once smooth, leave to cool for 5 minutes.
2. Add the softened butter, icing sugar and vanilla to a large bowl. Whip it until light and fluffy.
3. Add the warm chocolate mixture a tablespoon at a time to the butter mixture as you whip continuously. Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly.
Assembly
1. Spread half of the chocolate frosting on to one of the cooled cakes. Add the second cake and spread on the remaining frosting. Note: This buttercream can also be spread to cover the sides of the cake too if you prefer.
2. To top it I used dried orange slices, fresh strawberries and rosemary. You could also top it with maple candied pecan nuts and add some caramel for a touch of glam.
