8 SERVINGS COOK TIME 60-70M
 
Hazelnut pastry
1¼ cups skin-on hazelnuts
1 cup flour
2 tbsp sugar
¾ tsp salt
110g chilled unsalted butter, cut into pieces
 
Tart filling
Pinch of cream of tartar
1¼ cups sugar, divided
1 cup cream
1 cup orange kumara purée*
2 tbsp brown sugar
1 tbsp flour
1½ tsp ginger, finely grated
¾ tsp ground cinnamon
¾ tsp salt
3 eggs
 
Whipped cream to serve
 
Method
 
The crust
Preheat oven to 180°. Toast hazelnuts on a baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins.
 
Pulse flour, sugar, salt, and ¾ cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining ½ cup hazelnuts for filling. Add butter to dry ingredients and pulse until large breadcrumbs. Transfer mix to a bowl; drizzle with up to 1-3 tbsp of ice water over and mix, just to bring dough together.
 
Using your fingers, press dough evenly up the sides and then into the bottom of a 20cm pan; compact and smooth with a flat, straight-sided measuring cup or glass.  
 
Bake crust until golden but not totally baked through, 15–20 minutes. Transfer to a wire rack and let cool 10 minutes.

Getting things together
 
Meanwhile, bring cream of tartar, sugar, and 2 tbsp water to a boil in a medium saucepan over medium heat, until sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally until caramel is a deep amber colour, 8–10 minutes. Remove from heat. Whisking constantly, carefully add cream and whisk until smooth. Let caramel cool slightly in pot.
 
Whisk kumara purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust. Bake tart, rotating halfway through, until filling is set around edges and centre barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in dish.
 
Meanwhile, coarsely chop remaining hazelnuts and cook in a small pan over medium heat with remaining ¼ cup sugar and 1 Tbsp. water, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of baking paper and let cool completely.
 
Break hazelnut praline over the top and serve with whipped cream.

Recipe created by Brett McGregor

Ingredients

300g Soft Light Brown Sugar
3 Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon, plus extra to decorate
½ tsp Ground Ginger
½ tsp Salt
¼ tsp Vanilla Extract
300g Beauregard (Orange) Kumara , grated
100g Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate
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For the Cream Cheese Frosting:
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600g Icing Sugar, sifted
100g Unsalted Butter, at room temperature
250g Cream Cheese, cold
 
Line the bottoms of 3 x 20cm cake tins with baking paper.
Instructions

1.     Preheat the oven to 170°C (325°F) Gas 3.
2.     Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3.     Stir in the grated kumara and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4.     For the Cream Cheese Frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
5.     Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
6.     Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
7.     When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
8.     Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Prep time 20 Cook time 55-60
 
 1 cup butter, softened
 2 cups white sugar
 2 cups Orange and gold kumara, cooked until soft then mashed
 1 teaspoon vanilla extract
 4 eggs
 3 cups flour
 2 teaspoons baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon baking soda
 1/2 teaspoon ground nutmeg
 1/4 teaspoon salt
100g butter, softened
 2 ½ cups icing sugar
125g cream cheese, room temp
 Zest and juice of half a lemon or to taste
 A little hot water to thin
 
Method
 
Preheat oven to 175 degrees C. Grease and flour a 25cm round pound cake tin. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add kumara and vanilla. Beat until well blended. Add eggs, one at a time. Add flour mixture to kumara mixture. Beat on low until combined.
Pour mix into round pound cake tin. Bake at 175 degrees C for about 1 hour, or until a skewer inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto wire rack.
To make the icing: in a small bowl. Beat the butter and cream cheese together combine with icing sugar. Add lemon juice and a touch of hot water to achieve drizzling consistency. Spoon over warm cake and sprinkle with zest.

Recipe created by Brett McGregor

Prep time:20 mins
Cook time:15 mins 
Serves: 6

​The perfect start to any weekend - Kumara Waffles! The kids will love them, and so will you!

Ingredients
       2½ cups all-purpose flour
       ⅓ cup packed light brown sugar
       2¼ tsp baking powder
       1 tsp baking soda
       ½ tsp salt
       2 tsp ground cinnamon
       1 tsp ground ginger
       ¼ tsp ground cloves (optional)
       4 large eggs
       1 cup milk
       1 cup buttermilk
       1 cup Orange Kumara, boiled, mashed (cooled)
       6 tbsp unsalted butter, melted
       Chopped pecans, for serving
       3 tbsp Maple syrup
       1 cup sour cream
       2 pears, sliced

Instructions

1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate large bowl, whisk together the eggs, milk, buttermilk, Orange Kumara and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.
3. Combine the maple with the sour cream and set aside.
4. Preheat the waffle baker and lightly grease it with butter. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
5. Top the waffles with pear, chopped pecans, maple and sour cream. Serve immediately.
   

Recipe created by Brett McGregor

Kumara Cakes with Italian Meringue 
Makes 12

Kumara cakes
1/2 cup kumara puree – bake kumara for 1 hour at 180dc or until super soft, puree flesh in food processor until smooth
1/4 cup maple syrup
2 Tbsp brown sugar
1 tsp vanilla extract
1 egg
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
 
Mapled Italian meringue
 2 large egg whites
 ¾ cup sugar
¼ cup water
2 Tbsp pure maple syrup
 
Method
Heat oven to 180dc.
Line a Baking tray with baking paper or silicone baking mat.
 
Beat the kumara puree, maple syrup, and brown sugar with a mixer until smooth. Add in extract and egg, and beat until well combined.
 
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet, and stir until fully incorporated.
 
Using a small spoon, scoop mix onto prepared tray (the mix doesn’t spread out, but does puff up). Bake until cakes have puffed up and are dry to the touch, about 8-10 minutes. Let cakes rest on baking tray for 5 minutes, then transfer to a wire rack to cool completely.
 
To make the meringue - in a medium-sized saucepan combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
 
In the meantime, add the egg whites to a medium-sized, heatproof bowl and using electric beaters beat until foamy and the whites are almost able to hold soft peaks.
 
Once the syrup is boiling, clip on a thermometer. Cook until the syrup reaches 116°C (or the soft ball stage), then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling.
 
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
Use immediately.
 
To make…
Spoon 1 tsp of the marshmallow mixture on top of half of the cooled cookies. Top with remaining cookies, gently pressing down to stick together. Chill assembled kumara cakes until filling has set.

Recipe created by Brett McGregor

Perfect for kids parties and as an extra treat you could put a few M&Ms inside!
These were such a hit

• 1 cup of dried dates
• 1 cup cashews (or other nuts or seeds)
• up to 1/2 cup cocoa
• 1 cup shredded coconut (plus more for rolling)
• 1 cup boiled orange kumara

Add all ingredients to the food processor, blitz until combined, stopping occasionally to push the mixture down.
Grab a little mixture, place 2 to 3 M&Ms in the middle, roll around in your palm, then roll/coat in extra shredded coconut.

Store in the fridge or freezer till required.
Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups shredded peeled kumara
  
• 1 teaspoon rum extract
• 1 can crushed pineapple, drained
  
• 1 cup golden raisins
• 1 cup chopped walnuts
• Icing:
• 1 package (8 ounces) cream cheese, softened
  
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 4 teaspoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1-1/2 cups ground walnuts
  

Directions

1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, kumara and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
   
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.
   

Ingredients
Bars

• 1 cup baked Kumara (about 1 medium-large)
  
• 3/4 cup coconut oil, very soft (or melted then cooled slightly)
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 - 2 1/2 cups old fashioned rolled oats
• 1 1/2 cups oat flour
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup dried cranberries
• 1 cup raisins
• 1 cup raw coconut (unsweetened)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

Cinnamon Glaze

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 2-3 Tbl milk or cream

Instructions

1. Preheat oven to 350F.
2. Line a cookie sheet with parchment paper. To make bars, line 2 8x8 square pans with parchment leaving a 1” overhang.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sweet potato, coconut oil and brown sugar.
4. Add in the eggs one at a time and mix to incorporate.
5. Add in the vanilla and mix just until blended.
6. Stop the mixer and add in the oats, flour, cinnamon, salt, baking powder and baking soda.
7. Turn the mixer on low to combine, stopping to scrape down the sides.
8. Stop the mixer and add in the cranberries, raisins, coconut, pineapple and walnuts.
9. Mix on low just until combined.
10. To make cookies use medium size cookie scoop (about 1/4 cup) and scoop out the mixture gently compressing it into the scoop.
11. Place on the parchment 1 1/2” apart (on a standard size tray you should be able to fit 12).
12. Taking clean hands gently press the mounds down slightly.
13. Bake for 9 minutes. The cookies will be soft still in the middle but the outside should be slightly firm.
    
14. Place the tray on a cooling rack and allow to cool for 5 minutes.
15. Using a spatula gently transfer the cookies to the cooling rack (off of the cookie tray) and cool completely.
16. To make bars, evenly divide the mixture between the pans smoothing out and pressing down to make even.
17. Bake for 18-22 minutes. The mixture top of the bars should be somewhat firm but have much give inside (the inside should be very soft but not mushy).
18. Transfer the pan to a cooling rack and cool for at least one hour before lifting out.
19. Grasping the parchment paper, gently lift out and cut into squares.
20. Once cooled make the glaze by whisking together the powdered sugar, cinnamon and milk. You want this to be thick and produce a ribbon when the whisk is pulled away.
21. Drizzle the glaze over top and allow to harden before storage.
22. Store the cookies or the bars in an air tight container.

1kg kumara
1/2 cup brown sugar
1/8 tsp powdered cloves
1/2 tsp salt
1 tsp grated lemon rind or zest
1/4 cup boiling water
4 tbsp butter
1/2 cup sherry
Peel the kumara and cut in 1 cm slices. Combine sugar, cloves, salt and lemon zest. Arrange layers of kumara and sugar mixture in a buttered casserole dish. Dot each layer with butter. Mix the boiling water and sherry and pour over. Cover and bake at 180°C for about an hour.

Serves 4.

2 cups mashed kumara
1/2 cup hot milk
4 tbsp brandy
1/2 tsp salt
dash cayenne pepper
dash nutmeg
1/4 tsp grated lemon rind or zest
4 eggs
Put the kumara into a bowl. Add the milk, brandy and butter. Beat until smooth. Add the salt, cayenne pepper, nutmeg, lemon zest and well beaten egg yolks. Beat the egg whites until stiff. Fold gently into the kumara mixture. Turn into a greased souffle dish. Bake at 200°C for 25-30 minutes or until well puffed. Serve immediately on warmed plates.

Serves 4.