Honey roasted and spiced pump­kin cake with ginger caramel

Better Homes and Gardens (Australia) - - Spring Baking -

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.

p u m p k i n n u t t e r B u

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