Spiced pumpkin cake

INGREDIENTS

  • 2 cups plain flour
  • 1 cup Lupin Flour
  • 1 tspn bicarbonate soda
  • 1 tspn ground cinnamon
  • 1 tspn ground cloves
  • 1 tspn ground ginger
  • 1 tspn ground green cardamom
  • 1 tspn ground nutmeg
  • 1 tspn salt
  • 4 eggs
  • 2 cups sugar
  • 2 cups well-mashed cooked pumpkin (approx.. 500g uncooked pumpkin)
  • zest of 1 orange
  • 1 cup canola oil
  • 1 tsp vanilla paste
  • 25g marscapone, softened
  • ¼ cup coarse crumb
  • ¼ cup pumpkin seeds

METHOD

1. Preheat the oven to 180C. Grease and flour two 20cm cake tins and set aside.

2. In a bowl, whisk together the flour, lupin flour, bicarbonate, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside.

3. In another larger bowl, mix the eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold the flour mixture into the egg mixture and mix well.

4. Divide the batter between the prepared tins. Drop spoonfuls of marscapone on the top of each cake, spaced about 3cm apart and, using a toothpick or small knife, swirl the cheese into the batter.

5. Sprinkle the seeds over the cakes and bake, rotating the tins halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Remove from the oven and let cool slightly before serving.