Pumpkins are starting to appear all over the place, which means we're rushing towards Autumn and Halloween season. Whilst strolling along the other day, fretting that my Black Swan costume was now a bit 2012, I found myself caught up in squash fever and bought an armful.
This is a great use for pumpkin, squash or any other gourd-like things you might have lying around. Try not to buy carving pumpkins from supermarkets, since they're bloody useless. This cake is moist and moreish; it's also dairy free, gluten free, full of good things and low in sugar. If you're really up for a pumpkin frenzy, you could serve this warm with Caleigh's gluten-free pumpkin ice-cream...
Pumpkin, Orange and Fig Cake
You'll need:For the cake:
- Coconut oil, for greasing.
- 1 small pumpkin or squash, peeled and grated
- 2 bananas
- 1 orange, zest and juice
- 1/2 tsp mixed spice
- 100g polenta
- 50g ground almonds
- 1 heaped tsp gluten-free baking powder
- 2 eggs
- Large handful dried figs, chopped
- Large handful whole almonds, chopped
For the topping (optional):
- 2 tbsp honey
- Juice and zest half an orange
- Preheat your oven to 180°C/350°F/Gas Mark 4.
- Grease a 20cm baking tin or pie dish with coconut oil.
- Place the pumpkin in a bowl and mash together with the bananas until combined.
- Add in the orange juice and zest, mixed spice, polenta, ground almonds and baking powder and stir together.
- Beat the eggs, then gently fold into the mixture.
- Throw in the figs and almonds and stir in until combined.
- Spoon into the prepared tin and bake for 35-40 minutes until a skewer inserted comes out clean.
- Leave to cool in the tin for a few minutes before turning onto a wire rack.
- Whilst the cake is still warm, place the honey in a bowl and dilute with a splash of hot water. Stir in the juice of the orange.
- Poke some holes in the cake with a skewer and spoon over the honey, sprinkling with the orange zest to decorate.