Spiced pumpkin and sultana cake

I baked this cake using the fresh pumpkins I bought at the farmer’s market on Friday. It’s a recipe adapted from the ‘River Cottage Veg Everyday’ book (a fantastic book with plenty of do-able recipes).  I added orange zest, juice and sultanas instead of raisins; I often prefer sultanas because they tend to be much more juicy than raisins.

The perfect cake for a relaxing Sunday afternoon while curled up in front of a film.

You will need:

Butter or sunflower oil for greasing your tin
200g light muscovado sugar
4 large eggs, separated
200g finely grated raw pumpkin
Finely grated zest and juice of half lemon
Finely grated zest and juice of half an orange
100g of raisins or sultanas
100g ground almonds
200g of self-raising flour
A pinch of salt
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg

1. ) Preheat the oven to 170oC/Gas Mark 3. Lightly grease a loaf tin, about 20 x 10 cm, and line with baking paper.

2.) Beat the sugar and egg yolks with a whisk for 2-3 minutes until the mixture is pale and creamy. Lightly stir in the grated pumpkin, lemon and orange zest and juice, raisins and ground almonds. Sift the flour, salt and spices together over the mixture and then fold them in, using a large metal spoon.

3.) In a separate bowl, beat the egg whites until they hold soft peaks. Stir a heaped teaspoonful of the egg white into the cake mixture to loosen it a little, and then fold in the rest as lightly as you can.

4.) Pour the mixture into your loaf tin and gently tap the tin on the worksurface to level the mixture.

5.) Bake for 1 hour, or until a skewer inserted into the centre comes out clean.

6.) Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Click here for a printable version of this recipe

Leave a Comment