PUMPKIN CAKE

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PUMPKIN CAKE

You don't have to wait for Halloween to enjoy yourself this tasty pumpkin cake! Spicy and moist, it's the perfect treat now that the nights are drawing in.


Dad's Cuisine - Pumpkin Cake

We invited Dad round for some Halloween fun with the kids. We never really celebrated Halloween when I was a child, so this was a bit of a novelty for him. And since we only really started celebrating Halloween a couple of years ago, it's a bit of a novelty for me too - at least if my pumpkin carving skills are anything to go by. They were truly horrific, and not in the right way.

After telling Dad that we were busy carving pumpkins (badly), he told me how much he dislikes pumpkin. Under no circumstances was I to make pumpkin soup. Or pumpkin pie. And if I did, I was not to expect him to eat it. 

So instead I made a pumpkin cake and didn't tell him what was in it until after he had exclaimed how delicious it was. After briefly grumbling about being hoodwinked, he asked for the recipe. So here it is.

Pumpkin cake

Ingredients

400g pumpkin flesh, pureed
4 eggs
20 cl olive oil
125g peeled hazelnuts
75g unsalted cashew nuts
3 tsp cinnamon
1 tsp ginger
Pinch salt
180g brown sugar
350g flour
2 tsp yeast

1) Heat the oven to 150°C.
2) Add all the ingredients to a bowl in the order above and mix using a hand blender (or a food processor). I blended the ingredients before adding the sugar and flour, then blended a second time.
3) Bake for 1 hour and 10 minutes

Serve with crème anglaise


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