Shiyama's Pumpkin Cake with Orange Cream
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This recipe for Pumpkin Cake with Orange Cream was kindly supplied by Shiyama in the Tui Summer Harvest recipe competition.
Ingredients:
Pumpkin Cake:
- 1 1/2 C boiled and mashed pumpkin
- 1 C sugar (1/2 cup brown and 1/2 white)
- 1/2 C oil
- 1/2 C whole meal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate soda
- 2 eggs
Orange Cream:
- Juice of 2 orange
- Finely grated zest of 1 orange
- 1 tablespoon butter or margarine
- 2 to 3 tablespoon golden syrup (depending on how sweet you would like the cake)
- 1 C of cream
Method:
Pumpkin Cake:
- Preheat your over to bake 180 degrees Celsius.
- Mix all the dry ingredients.
- Add the liquid ingredients to the dry ingredients, and add the mashed pumpkin.
- Mix well.
- Bake for 30 minutes (or until a skewer comes out of the middle of the cake clean).
Orange Cream:
- Heat the butter in a pot on the stove
- Add the orange zest, orange juice and the golden syrup
- When it starts to boil lower the heat and add the cream.
- Cook on low heat to reduce to thicken.
- Serve with the pumpkin cake.
