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
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
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