Pumpkin is a versatile vegetable. It has a natural sweetness, which makes it perfect for cakes. If you're left with a pile of pumpkin pulp from making a Halloween jack-o-lantern, this delicious cake is for you.
- GF Gluten free
- VG Vegetarian
- S Sweet
- S/S Sides/Snacks
- F Festive
- Prep time 10 mins
- Cook Time 50 mins
- Serves 8-12
- Difficulty medium
Method
- Preheat oven to 175°C.
- Grease a 22cm cake tin and line with baking paper.
- Mix the ground almonds with spices and bicarb of soda.
- In a separate larger bowl, whisk the eggs with mashed pumpkin, honey, vanilla and melted butter. Gradually add dry ingredients, stir to combine.
- Pour batter into prepared pan. Bake 30 minutes, then remove from oven and cover with foil (to prevent burning/ getting too dark), return to oven and bake for another 20 minutes, or until a skewer inserted in centre comes out clean.
- Remove from oven when done and allow to sit in cake tin for 5 minutes. Run a knife around edge of tin to loosen cake from sides before turning out into a plate. Serve as a special morning tea.
Nutritional information
By Jean Hailes naturopath and herbalist Sandra Villella
Pumpkin is a versatile vegetable that is a rich source of beta-carotene, which converts to vitamin A in the body. It also has a natural sweetness, which makes it perfect for cakes.
Freshly ground almonds are preferable to using prepackaged almond meal, as the oils in nuts begin to oxidise, or 'go off', when ground, so where possible always try to freshly grind nuts into a meal rather than buy nut meals.
Combined with the honey and aromatic spices, this makes a delicious moist cake for your next special occasion, whether it be morning tea or dessert (or Halloween!).
