Kumara coffee praline cakes
15/8/2012
Serves 12
Ingredients
| 2 | Eggs |
| 150 g | Caster sugar, (plus extra for the praline) |
| 200 g | Kumara, (peeled and grated) |
| 100 g | Ground almonds |
| 100 g | Rice flour |
| 2 tsp | Baking powder |
| ¼ tsp | Salt |
| 3 tbsp | Espresso coffee, (plus extra for icing) |
Icing sugar
| 50 g | Butter, (softened) |
| 200 g | Icing sugar, (sifted) |
| 50 g | Mascarpone |
| 3 tsp | Espresso coffee |
| ½ cup | Caster sugar |
| ½ cup | Blanched almonds |
Directions
- Preheat oven to 170 degC. Grease a 12 hole muffin tray or line with paper cases.
- Beat the eggs and sugar together until pale. Fold in the kumara and ground almonds. Sift rice flour, baking powder and salt together and fold in with the espresso.
- Spoon in the tins, leaving a centimetre for rising then bake for approximately 20 minutes or until the tops spring back.
- To make the icing: whisk the butter until fluffy and pale then add half the icing sugar with the mascarpone.
- Whisk then add the remaining icing sugar and espresso and beat until smooth. Ice the cooled cakes and top with praline.
- To make the praline; melt the sugar in a warm pan. When golden add the almonds, quickly stir, then tip on a lightly greased tray. Leave to set then either chop or pulse in a food processor.
Related Recipes
Baked Kumara with Blue Cheese Topping
Kumara are a kiwi favourite and make a sweet addition to any meal. Try them with this easy tangy topping for a change.
1
Kumara and tofu curry
Steamed rice, mint leaves and lime wedges, to serve; Heat the oil in a large, deep frying pan over high heat. ; Add the curry...
1
Vegetable frittata
This vegetarian friendly frittata is a great way to use up leftover roast vegetables.
7
Comments
Natblazey
added 111 days agoI made these just this am to take to a friends where they went down a treat. Nice & moist with a delicious creamy coffee icing. The praline added an enjoyable crunchy contrast.
Flag comment for moderationWhat was a bonus is that they are wheat free & I easily converted them to dairy free by replacing the butter with Canola spread & the Marscapone with Soya Cream Cheese. No one noticed & I got to enjoy them as well being lactose & wheat intolerant. Definitely recommended.