03
Mar
Mar
Pumpkin is such a versatile vegetable and it is a fantastic ingredient to add to your baking, it doesn’t have a strong flavour but keeps cakes moist.
The almond and honey topping is lovely and the cake has a beautiful spice flavour, an especially wonderful treat or dessert served warm with thick cream.
Pumpkin Honey and Almond Cake
Pumpkin, spiced, Honey and Almond Cake
Ingredients
- 1/3 Cup Flaked Almonds
- 150 g Butter
- 1/4 Cup Raw Sugar
- 1/3 Cup Honey or 80gm
- 2 Eggs
- 200 g Pumpkin, grated Tmx 7 Sec Speed 5
- 1/2 Cup Ground Almonds
- 1 1/4 tsp Mixed Spice
- 1 Cup Self Raising Flour
- 1 Cup Plain Flour
- 1/4 tsp Bicarb Soda
Topping
- 1/3 Cup Honey Or 80gm
- 1 Tbsp Water
- 30 g Butter
Instructions
- Preheat oven 150C
- Line a 20cm round cake tin with baking paper and sprinkle the flaked almonds evenly over the base of the tin.
- Beat butter, honey and sugar with electric beaters until light and creamy.Or in Thermomix 30 sec Speed 4, 3 times scraping bowl between.
- Add eggs one at a time, beating well after each egg.Or in Thermomix add eggs one at a time 30 sec Speed 3.
- Add pumpkin, ground almonds, spice, flours and bicarb soda, stir until just combined.Or in Thermomix 20 Sec Reverse Speed 4
- Spoon the mixture into the prepared tin over the almonds, spread out mixture until smooth.
- Bake 1 1/4 – 1 1/2 hours, turning the cake half way, or until a skewer comes out when inserted into the cake.
- Turn on to a cooling rack to cool.
- Brush or pour the honey mixture over the the warm cake.
Honey Topping
- Combine extra honey, water and extra butter in a small saucepan, over a low heat stir until the butter melts and the mixture comes to the boil.
Notes
Serve warm or at room temperature with thick cream.
Will keep 2-3 days.
