Stephanie Alexander’s Spiced Pumpkin Cake
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.