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PUMPKIN CAKE

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Serves: 1 cake

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What does this mean?

The cake has a damp texture which is nice with some yoghurt. In times of crisis, this cake, when eaten by the handful, is less crumbly than ordinary cakes. So you needn't break out the vaccuum to cover the evidence. I used home made pumpkin puree - the amount here is about one sandwichbag full, or the amount I generally have lurking in the freezer after roasting a pumpkin to make soup, pie or whatever. Using golden sugar rather than white gives it a nice caramelly taste.

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Ingredients

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For the pumpkin cake

  • 240 grams butter
  • 175 grams golden caster sugar
  • 1 orange (zest of)
  • 3 large eggs
  • 400 ml pumpkin puree
  • 360 grams flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the glaze

  • orange juice (from the orange you zested)
  • 100 grams sugar

Method

Cake:

  1. Heat oven to 180C. You may wish to grease/paper the form.
  2. Cream the butter, sugar and zest. Then beat in the eggs, followed by the pumpkin puree.
  3. Mix together in a separate bowl the flour, salt and baking powder. Gradually add it to the liquid ingredients, mixing well but not brutalising the batter.
  4. Pour into the form and bake for 50-60 minutes or until it's springy and beginning to pull away at the sides - because of the sticky amount of pumpkin a tester might not come out clean.
  5. Let it cool for at least 20 minutes, then turn it out. When it is cool to touch pour over the orange glaze.

Glaze: Heat the sugar and juice till the sugar is dissolved and it starts to bubble a bit. Let it cool a bit, then pour over the cooled cake. Alternatively, you could use lime juice - or a mixture of both.

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