Honey roasted and spiced pumpkin cake with ginger caramel
Hit the sweet spot with this mix of butternut pumpkin, honey and ginger, a truly tasty combo.
Preparation time 15 mins plus 30 mins cooling Cooking time 1 hour 50 mins Serves 12
500g peeled, deseeded butternut
pumpkin, roughly chopped
3 tsp honey, warmed
2 tsp ground ginger 125g butter, melted
1 cup brown sugar, firmly packed ¾ cup milk
Cooking oil spray, to grease 1½ cups plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 pinch ground nutmeg
2 large free-range eggs
¼ cup uncrystallised ginger, finely
chopped, plus extra, to garnish 2 Tbsp pepitas
1 Tbsp demerara sugar
Sour cream, to serve Ginger caramel sauce
1 cup caster sugar
125ml thickened cream
1 tsp ground ginger
STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Line an oven tray with baking paper. Put pumpkin on prepared tray. Drizzle with honey and sprinkle with 1 tsp of the ground ginger. Roast for 1 hour or until pumpkin is soft, golden and caramelised. Set aside for 30 minutes or until cooled to room temp.
STEP 2 Put pumpkin, butter, brown sugar and milk in the bowl of a food processor and process until smooth. Set aside in a large bowl.
STEP 3 Meanwhile, grease a 22cm round cake tin with cooking oil then line base and sides with baking paper.
STEP 4 Sift flour, baking powder, bicarb, cinnamon, nutmeg and remaining ground ginger into a large bowl. Make a well in the centre and set aside.
STEP 5 Add eggs to pumpkin mixture and whisk until combined. Stir in uncrystallised ginger then pour into flour mixture. Mix until a smooth batter forms. Pour into prepared tin. Scatter the 3cm-wide edge of cake with pepitas and demerara sugar to create a ring.
STEP 6 Bake for 50 minutes or until golden brown and cake is cooked when tested with a skewer. Set aside in tin to cool.
STEP 7 Meanwhile, to make ginger caramel sauce, combine sugar and 125ml water in a medium saucepan over a low heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Boil, without stirring, for 10 minutes or until mixture becomes golden, brushing down side of pan with cold water if sugar crystals start to form. Remove from heat. Whisk in cream and ground ginger until sauce is smooth and has thickened slightly. Transfer to a medium freezer-safe bowl and chill for 30 minutes or until cooled. Mixture will thicken a little more as it cools.
STEP 8 Serve cake at room temp, drizzled with caramel ginger sauce and dolloped with sour cream.
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