Desserts Recipes - Sweet Pumpkin Cake Recipe

Ingredients

Serves 16   

• Butter, for greasing

• 550g/1lb 4oz pumpkin (cut into wedges)

• 250ml/9fl oz sunflower oil

• 275g/10oz muscovado sugar

• 3 large eggs

• 225g/8oz self-raising flour (plus extra for dusting)

• 1 teaspoon bicarbonate of soda

• 2 teaspoons ground ginger

• Vanilla ice-cream, to serve

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in cake tin generously with butter and dust with flour.

2. Put the pumpkin on a baking tray and roast for 40 minutes until tender. Remove the pumpkin from the oven and allow to cool for 15 minutes.

3. Reduce the oven temperature to 180°C/350°F/Gas mark 4. Spoon out 250g/9oz of the pumpkin flesh into a blender or food processor and blend to a puree.

4. Put the oil and sugar in a freestanding mixer and whisk for 2 minutes, then whisk in the eggs, one at a time.

5. Add the flour, bicarbonate of soda and ginger and fold in. Add the puree and stir.

6. Pour into the prepared tin and bake for 40 to 45 minutes, until the cake is shrinking from the edges.

7. Turn out and cool on a wire rack. Serve with vanilla ice-cream.