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Pumpkin, Lime and Ginger Cake

This zesty cake is deliciously different. Adding pumpkin creates a sweet and earthy alternative to run of the mill recipes.

Pumpkin, Lime and Ginger Cake

Serves 10-12

250g soft butter
1 cup firmly packed brown sugar
1 tbsp finely grated lime zest
2 eggs, lightly beaten
2 cups self-raising flour, sifted
3 tsp ground ginger
1 cup mashed pumpkin (see Smart Tip)
1 cup sour cream

Lime Syrup
2 tbsp lime juice
⅓ cup sugar
1 lime, zested in long thin strips
2 tsp ginger, julienned

Icing
125g cream cheese, softened
60g butter, softened
1½ cups icing sugar
2 tsp lime juice
2 tbsp toasted pumpkin seeds

Preheat oven to 180°C. Grease a 23cm x 10.5cm x 7.5cm loaf tin and line base and sides with baking paper.

Using an electric mixer beat butter, brown sugar and lime zest until light and fluffy.
Add eggs, one at a time, beating well between additions. Fold in half the sifted flour and ginger then pumpkin, sour cream and remaining flour and ginger.

Spoon into prepared tin. Bake for 1 hour 10 minutes or until cake is cooked when tested with a skewer.

Meanwhile, to make the lime syrup combine lime juice, sugar, lime zest, ginger and 1½ tablespoons water in a small saucepan over medium heat. Stir to dissolve, bring to the boil. Simmer 5 minutes or until thickened. Strain syrup, reserving zest and ginger.

Pour hot syrup over hot cake. Set aside 20 minutes. Transfer cake to a wire rack to cool completely.

To make icing, use an electric mixer to beat cream cheese and butter until fluffy. While still beating, gradually add icing sugar then lime juice. Spread icing over cake. Sprinkle with seeds and reserved zest and ginger. Cut into slices and serve.

+smart tip
You will need about 400g raw pumpkin to make 1 cup mashed. For best results, steam or microwave pumpkin so it doesn’t absorb too much water.

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