Stephanie Alexander’s Spiced Pump­kin Cake

Irish Examiner - Weekend - - Food -

This pump­kin cake has a spe­cial place in my heart. The teach­ers and stu­dents at Colling­wood Col­lege in Mel­bourne baked the cake from pump­kins they grew in the school gar­dens as a spe­cial treat for me, all part of the Stephanie Alexander Kitchen Gar­den Foun­da­tion. www.kitchen­gar­den­foun­da­tion.org.au Heat the oven to 180C/gas mark 4.

Chop the pump­kin into 2 cm pieces. Place in a bowl with olive oil and cin­na­mon; give a good toss mak­ing sure all pieces are coated. Place on a lined bak­ing tray and bake for 30-35 min­utes. Al­low to cool, then blitz with a food stick blender or in a mag­imix.

Line the loaf pan with bak­ing pa­per.

In a large bowl, whisk the brown sugar, eggs and vanilla un­til thick and com­bined. Pour in the olive oil and com­bine. Stir through the puréed pump­kin. Sieve over the flour and spices, stir to­gether un­til all in­cor­po­rated.

Pour into the pre­pared tin and bake for 35-40 min­utes or un­til the skewer comes out clean. Cool on a wire rack.

Mean­while, make the ic­ing. Sieve the ic­ing sugar into a medium bowl, grad­u­ally add the le­mon juice un­til you have a thick runny con­sis­tency. Pour over the cake and dec­o­rate with fresh thyme sprigs.

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