Pumpkin Cake
This is the quickest cake ever to make and has been a favourite recipe for a number of years now. My children love it. The recipe was given to me by an American lady who said she would often serve it for breakfast. Of course when I have one made in the house it seems only right to do the same. I have had to tweak it slightly to make it gluten free but if you are not gluten free just switch out the ground almonds and gluten free self raising flour and switch back in 2 cups regular self raising flour. As with many vegetable based gluten free cakes it doesn't keep for longer than a few days. Usually any cake is gone within a few days in our house anyway. It is always going to be best served fresh. I usually top this with a glaze made with icing sugar and water but you could also top it with a cream cheese frosting or the caramel sauce I have included the recipe for. Either way it is delicious. I do sometimes also make the same mixture and pop it into muffin cases to make pumpkin muffins.
The measurements are in cups which I prefer too as it makes it so much quicker.
Ingredients
4 Eggs
1 cup caster sugar
1 cup grapeseed oil or mild and light olive oil
1 cup ground almonds
1 cup gluten free self raising flour (I use Doves farm)
3 tsp ground cinnamon
2 tsp mixed spice
pinch of salt
2 cups tinned pumpkin puree, you can find this in most supermarkets now (This time of year you could make a puree but the tinned pumpkin contains less moisture)
Glaze
1 1/2 cups icing sugar, sifted
3 - 4 tblsp water
Method
1.Preheat the oven to 180c
2. I use a non stick bundt cake ring for this cake, 27cm across. I grease it and dust with flour lightly tapping any excess off to make sure the cake doesn't stick.
3. Either in a free standing mixer with a paddle attachment or with a handheld mixer, beat the eggs, sugar and oil until light and fluffy.
4. Mix all the dry ingredients together and beat into the egg, oil and sugar mixture.
5. Add the pumpkin puree and beat well.
6. Pour into the prepared tin and level the top.
7. Bake for 55 minutes. When cool enough to handle turn out onto a wire rack and drizzle with a glaze made with the icing sugar and water or the caramel sauce below.
Salted caramel sauce
Ingredients
1/3 cup caster sugar
1/3 cup muscovado sugar
3 tblsp unsalted butter
1/2 cup double cream
pinch sea salt (optional, to make salted caramel)
Method
1. Put the caster sugar and 2 tblsp water in a small saucepan and dissolve over a low heat. DO NOT STIR! Do not even put a spoon into the mixture as that could make it crystalise.
2. Once the sugar has dissolved, turn the heat up and bring to the boil and allow to boil until the liquid turns to an amber colour. STILL DO NOT STIR! Just give the pan a shake every now and then.
3. I have all the other ingredients ready to add straight in.
4. Remove from the heat and add the muscovado sugar, butter and cream all at once and then quickly beat it. Now you can stir it.
5. Return to a low heat and simmer for about 4 mins or until it is thick enough to coat the back of a wooden spoon.
6. Remove from the heat and add the pinch of salt if desired.
7. Leave it to cool a bit before drizzling over the cake. Top with chopped pecans.
8. Will also keep covered int the fridge for a few days. I also serve it with ice cream or top pastries with it.
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