BUTTERNUT PUMPKIN SPICE CAKE
- 500 g peeled, de-seeded butternut pumpkin, cut into 2 cm pieces
- 4 eggs
- 1 ½ cups caster sugar
- 125 g butter, melted
- ½ cup natural yoghurt
- 1 ¾ cups flour
- 2 teaspoons cinnamon
- 1 ½ teaspoons bicarbonate soda
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- pinch salt
- Cream Cheese Icing:
- 250g cream cheese, softened
- 40g unsalted butter, softened
- ⅔ cup icing sugar, sifted
- finely grated rind of 1 lemon
- 2 – 3 teaspoons lemon juice, or to taste
Place the pumpkin on a baking paper lined oven tray and bake at 180°C for 30 minutes or until tender.
Cool slightly then mash or puree.
Beat the eggs and sugar together with an electric mixer for 2 minutes until pale and creamy.
Add the melted butter and yoghurt and beat to combine.
Sift together the flour, spices and bicarbonate soda, then gently mix into the egg mixture with a spoon, along with the pumpkin.
Spoon the mixture into a buttered, base and side lined 22 cm round cake tin.
Bake at 180°C for 45 – 50 minutes or until cooked when tested with a skewer.
Cool for 15 minutes before turning onto a wire rack to cool completely.
Store in an airtight container until required.
Cream Cheese icing:
Beat together the cream cheese and butter with an electric mixer until smooth and creamy. Add the icing sugar, lemon rind and juice and beat to combine. Spread over the cake.
Tip:
500 g butternut is ± ½ a butternut pumpkin. I only prick the cling wrap wrapping and microwave it on high for 15 minutes.
Remove the clingwrap, scoop the seeds out, scoop the flesh out and mash it with a fork.
I am always in a hurry and do everything short cut.
Recipe and Photo: My friend Nellie – Hettie Bezuidenhout
