This cake I remember reading about a number of years ago in the Life and Style section of The Guardian newspaper. Hugh Fearnley-Whittingstall had written an interesting article about baking using vegetables as key ingredient, which does intrigue me, as I am always keen to find healthier alternatives to the more traditional forms of baking. I know that some mothers always make brownies for their children that are filled with beetroot and zucchini. These I am yet to try - stay tuned....
I have adapted this very English sounding cake into a gluten free recipe. It is a very moist cake with a fresh citrus taste that keeps well - if it lasts that long!
Gluten Free Butternut Pumpkin and Honey Drizzle Cake
from Hugh Fearnley-Whittingstall adapted by me!
180g gluten free self-raising flour
1 tsp of baking powder
90g white sugar
90g brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 pinch of ground cloves
finely grated zest of an orange
180g of unsalted butter, melted and cooled slightly
2 large eggs
300g of butternut pumpkin, peeled, deseeded and grated
70g of walnuts
45g sultanas
2 tbsp honey
5 tbsp orange juice
1 tbsp lemon juice
Preheat the oven to 160℃ fan forced.
Grease and line a loaf tin.
In the food processor whizz the flour, baking powder, sugars, spices and orange zest.
Add the butter and eggs and process until smooth.
Scrape down the sides of the bowl and add the pumpkin until combined.
Add the sultanas and nuts and pulse two to three times until mixed through but not pulverized.
Pour into the greased tin and smooth the top with a spatula.
Bake for 50-55 minutes or until a skewer comes out clean when the cake is tested.
Whilst the cake is cooking, heat the honey, orange and lemon juices in a small pan, simmering for a few minutes. According to the recipe it is supposed to thicken slightly, but it didn’t for me, despite my patience.
Remove the tin from the oven when cooked and place on rack. Pour the honey and citrus mixture over the cake. I did this in two stages as it seemed to be so much liquid, but the cake did absorb it all. Leave the cake to cool completely in its tin.
When completely cool, turn out of the tin.
Enjoy on a lovely spring afternoon with a warming cup of tea.
monica@loveglutenfreeaustralia
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