-sassy baking-

Super-Moist Pumpkin Cake

Halloween is nearing which only means one thing: leftover pumpkins. For those of you that don’t carve them out but are looking for a post-candy-binge detox, pumpkins always go on sale after Halloween.

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I know what you may be thinking, what even is this cake. Okay, so I’m going to try and explain this cake to you in the best way I can. This cake has the moisture of a muffin while being almost chewy, rather than crumbly. The no-butter batter yields the healthiest cake you can imagine that is still perfectly sweet. The steamed pumpkin and dotted sultanas are unimaginably good. I know, it looks bizarre and is way too healthy to even be on this blog but trust me, this cake exceeds all  expectations.

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The key here is to sift the flour twice, this incorporates lots of air into the already fudge-like texture making it perfectly dense. The pumpkin must also be steamed beforehand, that is, unless you’re using canned pumpkin which is fine too. Mixing the pumpkin with the honey and sugar while its still warm let’s the sweetness absorb much faster and produces deeper flavours.

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Of course, as with any seemingly somewhat healthy posts on this blog, you have my mother to thank for this recipe. As frustrating as my attempts have been, I’ve slowly been coming to terms with the fact that she will not share a rocky road brownie with me. That’s ok. She’ll continue to bake these weirdly delicious treats while I continue to pig out on red velvet cheesecakes and salted caramel tarts. That said, enjoy your beautiful pumpkin cake!

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Ingredients

  • 240g pumpkin (steamed)
  • 45g honey
  • 2 tsp lemon zest
  • 3 large eggs (divided into whites & yolks)
  • 75g flour
  • 225g ground almonds
  • 120g caster sugar
  • 2 tsp baking powder
  • 4 tbsp heavy cream
  • 100g sultanas

Directions

  1. Set oven to 180ºC (350ºF) and grease
  2. Mash together with a fork the pumpkin, honey and zest. Set aside
  3. Whip the egg whites for a minute before adding the sugar. Whip until soft peaks form then
  4. Add the yolks one at a time and continue to whip
  5. In a separate bowl, sift twice over the baking powder, almonds and flour together
  6. Fold the pumpkin into the flour mixture
  7. Add dry ingredients to egg mixture in 3 parts
  8. Finally add the double cream and sultanas and mix until incorporated
  9. Bake for 40 minutes or until golden
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