Spiced Pump­kin & Wal­nut Cake

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SERVES 12 PREP 15 min­utes

+ stand­ing + cool­ing COOK 45 min­utes

12/3 cups grated pump­kin 1½ cups self-rais­ing flour, sifted 1 cup coarsely chopped wal­nuts, plus whole wal­nuts, to serve 2 tea­spoons ground cin­na­mon 1 tea­spoon ground gin­ger 1 tea­spoon bi­car­bon­ate of soda 1 cup rice bran oil 1¼ cups firmly packed brown sugar 3 eggs, at room tem­per­a­ture 1 quan­tity Cream Cheese Ic­ing (recipe, be­low)

1 Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line a 23cm (base mea­sure­ment) square cake pan with bak­ing paper.

2 Com­bine pump­kin, flour, wal­nuts, cin­na­mon, gin­ger and bi­car­bon­ate of soda in a bowl.

3 Whisk oil, sugar and eggs in a bowl. Add to pump­kin mix­ture; stir un­til com­bined. Spoon into pre­pared pan; level sur­face. Bake for 45 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Stand in pan for 15 min­utes, then turn out onto wire rack to cool.

4 Spread Cream Cheese Ic­ing over cooled cake. Top with ex­tra wal­nuts.

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