A delicious & fragrant high fibre cake. what you need 250g unsalted butter 1/4 cup grated orange zest 1/4 cup grated lemon zest 1 cup rapadura sugar (can also use unrefined castor sugar) 4 eggs seperated 2 cups wholemeal self raising flour 1 cup mashed pumpkin (cooled)
citrus syrup: juices of 2 oranges & 2 lemons combined 1/4 cup rapadura sugar (can also use unrefined castor sugar or brown sugar)
what to do: grease cake tin with the butter wrapper, line base of the tin with a circle of baking paper. cream butter, sugar & grated zest, until light & creamy separate eggs into two bowls add yolks to creamed mixture, mix until combined stir in wholemeal flour & mashed pumpkin beat egg whites in a separate bowl until soft peaks form, fold through the cake mixture until well combined pour mixture into prepared cake tin bake in a moderate oven 180 deg C for 1hr Boil juices & sugar in a separate saucepan, stirring until sugar dissolves and liquid reduces & thickens slightly pour the hot syrup over the cake as soon as it comes out of the oven, let it stand while the syrup is absorbed into the cake remove the cake from tin serve warm with natural yoghurt & fresh berries enjoy
Copyright janeCOOKS All Recipes, Food Styling & Photography by Jane Grover
0412 972 983