If you’ve carved a pumpkin recently and you’re wondering what to do with the flesh, I have the perfect recipe for you. This cake is moist and lightly spiced, similar in texture to a carrot cake, and perfect with a cup of coffee. I’ve left it un-iced, but a cream cheese icing would go great with it.
Ingredients115g butter, room temperature 260g light brown sugar 2 large eggs, room temperature 220g pumpkin puree 1 teaspoon pure vanilla extract 180g sifted self rising flour 20g cornflour 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 120 ml buttermilk, room temperature
Preheat the oven to 180 degrees Celsius and grease and line a square tin. If you can’t find buttermilk in the shops you can add the juice of half a lemon to normal milk and let it stand. You can use tinned pumpkin or mashed roasted pumpkin. Boiled pumpkin will be too wet.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated (the batter will look curdled but don’t worry, it’s fine).
In a separate bowl, mix together the flour, cornflour, salt and spices. Add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture. Tip the batter into the prepared tin. Bake for approximately 35 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack before slicing into squares.