Preheat the oven to 160°C.

Put the kumara in a microwave and cook for about 8 mins, or until soft enough to mash. Let cool for 10 mins, then peel and mash well with the butter in a stand mixer bowl. Add the zested orange rind, golden syrup, eggs and beat well until the mix has lightened. Sieve in the dry ingredients and mix until combined.

Oil spray or grease an 18 cm cake tin, and spread the cake mixture into the tin. Bake for approx. 40 mins, testing with a metal skewer to ensure the cake is cooked through. Remove from oven and cool.

Toast the almonds in a frypan over medium heat, tossing gently until they take on a little colour.

Orange Caramel Sauce – Boil the water and sugar together rapidly in a saucepan, until it turns a caramel colour. Add the orange juice and zest, simmer for another minute then mix in the cream. Remove from the heat to cool slightly.

To Serve – Place the cake on a serving plate. Drizzle the warm orange caramel sauce over the cake. Scatter over the toasted almonds, a little more sauce and finally the edible flowers. Serve slices with whipped cream and extra sauce.

Serves 6 – 8