I had such a huge response to my photos of this cake and it disappeared so quickly (in less than 24 hours) that I thought it might be a good idea to share the recipe with you all – and what a fantastic excuse to make another one! It’s based on a recipe in Land Love magazine but with a few twists of my own.
150g caster sugar
100g plain flour
1tsp baking powder
1tsp ground cinnamon
a generous grating of nutmeg
zest of 1 orange
100ml orange juice
200g ground almonds
2tbsps runny honey
2tbsps orange juice (in addition to the above juice)
icing sugar for dusting
Oven 180 deg/170 deg fan/gas mark 4
- Grease a Gugelhupf/Bundt tin well (or use a standard 20cm cake tin and grease and line).
- Peel, de-seed and grate squash/pumpkin. I used this type of squash, but in the original recipe I used a butternut squash. Both have worked equally as well as each other.
- Separate the eggs and then beat the yolks together with the sugar until pale and fluffy. Put the whites to one side in a clean bowl as you will need them later.
- Sieve the flour and baking powder and add to the egg mixture. Add spices, orange zest and juice, then add ground almonds. Stir well until all the ingredients are combined.
- Add the grated squash/pumpkin and mix well.
- Whisk the egg whites with a pinch of salt until they are stiff (and hold the bowl upside down over your daughter’s head so that she giggles and is scared they will fall out). Add to the squash/pumpkin mixture and fold in gently until everything is evenly combined.
- Pour into tin and bake for 40-50 minutes until the cake has stopped “singing”.
- Allow the cake to cool for 10 minutes in the tin and whilst it is cooling put the honey and orange juice into a small pan and heat gently until runny.
- Remove cake from tin and whilst still warm spoon the honey and orange juice mixture over the top so that it is absorbed into the cake.
- When cool, dust with icing sugar and serve.Yum!