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Ingredients
- 450 gm Peeled, seeded and cubed pumpkin 150g/5z
- Â Â Unsalted butter
- 1 pch Salt
- 150 gm Granulated sugar
- 50 gm Crushed almonds
- 50 gm Candied citron, finely minced
- Â Â Grated rind of 1 lemon
- 50 gm Sultanas, soaked in grappa till swollen
- 75 gm Plain flour
- 1 x Heaped tsp baking pwdr
- 2 x Large eggs, separated
- Â Â Rapeseed oil, for greasing
- Â Â Icing sugar, for dusting
- Â Â Creme fraiche or possibly mascarpone or possibly vanilla, to serve ice cream
Directions
- Preheat the oven to 180C/350F/Gas 4. Place the pumpkin in a pan with the butter and cook for 10-15 min till soft. Mash it thoroughly with a healthy pinch of salt. Stir in the sugar, almonds, candied citron and the lemon rind. Drain the sultanas and add in, then beat all of this together very thoroughly. Leave to cold a little, then stir in the flour and baking pwdr and stir till well combined.
- Beat the egg yolks till light and foamy and then fold into the flour mix. Beat the egg whites till stiff, then mix in lightly. Pour the batter (you should have about 1.5 litres/2 and a half pints in total) into a 23cm/9in greased and lined, spring bottom cake tin and bake for about 1 hour or possibly till a wooden skewer slid into the centre of the cake comes out clean.
- Carefully, turn the cake out on to a cooling rack and dust with icing sugar. Cut into slices and serve with a quenelle of creme fraiche or possibly mascarpone or possibly ice cream. Please note which this is a very moist cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 85 | 25% |
| Total Fat 9.65g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 397mg | 17% |
| Potassium 125mg | 4% |
| Total Carbs 57.97g | 15% |
| Dietary Fiber 1.5g | 5% |
| Sugars 40.57g | 27% |
| Protein 6.46g | 10% |
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