This beautiful vibrant orange coloured pumpkin cake is moist and delicious. The walnut in the crumble produce a nice crunch with a hint of cinnamon flavour - this one is a keeper!
Adapted from the recipe in 2002 AWW magazine
200g butter, softened
180g caster sugar
300g self-raising flour
4 eggs (215g)
1 tbsp cognac (optional)
1 cup butternut pumpkin puree
125ml almond milk
1/2 tbsp lemon juice
75g walnuts, toasted
65g brown sugar
50g butter, chilled
1 tsp ground cinnamon
3 tbsp plain flour
- To make Crumble: Blitz everything together in the food processor until it resembles breadcrumbs. Set aside.
- Preheat oven to 170 deg C. Line a 22cm round cake tin with baking paper.
- Cream butter and sugar until light and fluffy. Add in eggs, one at a time.
- Beat in pumpkin puree, cognac and lemon juice.
- Fold in flour alternately with milk, beginning and ending with flour. Stir until batter is smooth.
- Pour batter into prepared tin. Smooth the top.
- Sprinkle crumble all over the top and bake for 1 hr.
To make 1 cup of pumpkin puree you will need 350g of pumpkin. Cut the pumpkin into chunks (with skin on) and steam until flesh is soft. Scoop out the flesh and push through a sieve or puree in a food processor.