Pumpkin Citrus Syrup Cake

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PumpkinCitrusSyrup.jpg

This delicious, fragrant high fibre cake, is full of nutritional goodness. Many do not like pumpkin as a vegetable, but this cake is my attempt to prove to you that everybody really does like pumpkin, as long as they don’t know they are eating it!

serves 10
V
what you need
250g butter, at room temperature, chopped
1 cup (180g) rapadura sugar (or raw caster sugar)
2 tbsp finely grated orange zest
2 tbsp finely grated lemon zest
4 eggs, separated
2 cups (320g) wholemeal self-raising flour
1 cup (320g) mashed pumpkin, cooled

citrus syrup:
juice of 2 oranges
juice of 2 lemons
1/4 cup rapadura sugar (or raw caster sugar)

fresh berries and natural yoghurt
(european or greek style), to serve

what you do
1. Preheat the oven to 180°C (160°C fan forced) and using the butter wrapper, lightly grease a 20cm (base measurement) springform tin, and line the base with non-stick baking paper. Place tin on a baking tray.
2. Using electric beaters, beat the butter, sugar and zest until light and creamy. Add the egg yolks and beat until combined. Gently stir in the flour and the mashed pumpkin.
3. In a separate bowl, use clean beaters to beat the egg whites until soft peaks form. Fold through the cake mixture until well combined. Transfer to the prepared tin, and bake for one hour, until springy to a gentle touch in the centre.
4. When the cake is nearly ready, combine the orange and lemon juice with the sugar in a small saucepan. Stir over low heat without boiling, until the sugar has dissolved. Increase the heat to medium, and bring to the boil. Cook for 5 minutes, until the liquid reduces and thickens slightly.
5. Pour the hot syrup over the cake as soon as it comes out of the oven, and let it stand while the syrup is absorbed into the cake. Allow the cake to cool for half an hour.
6. Release the sides and remove the cake from the tin. Brush any excess syrup onto the cake. Serve warm with fresh berries and natural yoghurt.

Note: For information on rapadura sugar see page 18.
Storage: This cake will keep in an airtight container in the fridge for up to 5 days, but is best eaten at room temperature.
GF option: Substitute brown rice flour for the wholemeal flour, and add one teaspoon gluten-free baking powder.

© Jane Grover - NAKED FOOD - the way food was meant to be