Ingredients for A Very Different Pumpkin Cake
- 170g (1 1/2 cups) softened unsalted butter
- Caster Sugar
- Self Raising Flour
- Cornflour
- Pumpkin
- 200ml (¾ cup) full-fat coconut milk
How to Make A Very Different Pumpkin Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) springform cake pan.
- Cream together 170g (1 1/2 cups) softened unsalted butter and 200g (1 1/2 cups) granulated sugar in a large bowl until light and fluffy.
- Add 400g (1 1/2 cups) pumpkin puree and mix well until thoroughly combined.
- In a separate bowl, whisk together 250g (2 cups) all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp ground cinnamon. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 200ml (¾ cup) full-fat coconut milk.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before serving.
- For best flavor and slicing, chill overnight.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
236g
Fat
91g
Carbs
30g
