Pumpkin Cake anyone? Well heres the recipe!

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:

1. Preheat your over to bake 180 degrees Celsius.
2. Mix all the dry ingredients.
3. Add the liquid ingredients to the dry ingredients, and add the mashed pumpkin.
4. Mix well.
5. Bake for 30 minutes (or until a skewer comes out of the middle of the cake clean).

Orange Cream:

1. Heat the butter in a pot on the stove
2. Add the orange zest, orange juice and the golden syrup
3. When it starts to boil lower the heat and add the cream.
4. Cook on low heat to reduce to thicken.
5. Serve with the pumpkin cake.