SPICED PUMPKIN AND OLIVE OIL LOAF CAKE

Preparation time 3 hours Cooking time 41/4 hours Serves 8

1kg kent pumpkin 11/2 tsp sea-salt flakes, plus extra, to season 250g plain flour 11/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 Tbsp ground cinnamon 1 Tbsp ground ginger 3 tsp ground nutmeg 2 tsp ground cardamom 1 cup extra virgin olive oil 175g caster sugar 100g dark brown sugar 3 Tbsp chopped glacé ginger, plus extra, to garnish 3 free-range eggs

CREAM CHEESE ICING 1 cup pure icing sugar, sifted 100g unsalted butter, softened Zest of 1 lemon or 2 limes 500g cream cheese, diced, softened 1/2 cup pure cream 100ml lemon or lime juice

STEP 1 Preheat oven to 175°C fan-forced (195°C conventional) Line an oven tray with baking paper.

Grease and line a 24cm loaf tin with baking paper.

STEP 2 Roast pumpkin in one piece for 11/2 hours. Cut pumpkin up into 6 wedges and season with salt. Roast for a further 11/2 hours to dry-bake. Set aside to cool completely. Remove skin and seeds, and roughly chop pumpkin flesh into a paste. Measure out 500g paste (discard any remaining or use as a dinner side).

STEP 3 Sift flour, baking powder, bicarb and spices into a bowl.

STEP 4 Put pumpkin in the large bowl of an electric stand mixer. Add oil, sugars, ginger and salt and beat on medium speed for about 2 minutes, until smooth. Add eggs, one at a time, beating after each addition to combine. Add flour mixture and whisk on low speed for about 2 minutes, until smooth.

STEP 5 Pour mixture into prepared loaf tin and bake for 60-70 minutes, until it springs back to the touch or a skewer comes out clean. Cool in tin for 30 minutes, unmould, then cool for a further 30 minutes.

STEP 6 To make icing, beat icing sugar, butter and zest in a stand mixer with a paddle attachment on medium for about 3 minutes, until smooth. Add cream cheese in 3 batches, incorporating each batch before adding the next. Add cream and beat for about 3 minutes, until light and fluffy. Beat in juice until combined.

STEP 7 When cake is completely cool, cover top in icing and decorate with extra ginger. Slice and serve.