Warm Pumpkin Cake

Sat, 23 October 2021

Chef: Krissy Gibson from Take The Cake

 

Ingredients:

180g self-raising flour

5g baking powder (a generous teaspoon)

3g cinnamon (a generous teaspoon)

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

90g butter, softened

200g sugar

2 large eggs

230g pumpkin purée (or one can)

15mls fresh lemon juice (about ½ lemon)

3 Medjool dates, finely chopped

 

Method:

1. Butter a 2-quart soufflé mould. In a medium bowl, whisk the flour with the baking powder, cinnamon, ginger, cloves and salt.

2. In a large bowl, using a handheld mixer, beat the butter and sugar until fluffy. Beat in the eggs, 1 at a time.

3. In a small bowl, mix the pumpkin puree with the lemon juice, then beat into the egg mixture. Add the dry ingredients and dates and beat slowly until blended.

4. Scrape the batter into the prepared mould and smooth the top.

5. Cover the soufflé dish with a sheet of buttered foil, seal and transfer to a large, enamelled cast-iron casserole.

6. Pour enough hot water into the casserole to reach halfway up the side of the mould and bring to a boil. Cover and simmer over moderately low heat until the cake is set, about 1 hour and 10 minutes.

7. Remove the dish from the casserole and let cool only up to 30 minutes. Remove the foil and spoon the cake onto plates.

8. Serve warm with vanilla ice cream.