Torta alla Zucca

Pumpkin Cake

This pumpkin cake is just divine! Autumn at its best. Whilst in other parts of the world pumpkin is made into a pie, why not try a cake instead? This cake is so soft it melts in your mouth. Ingredients for 24 cm cake tin:

1. 1 small to medium pumpkin

2. 300 g self raising flour

3. 3 eggs

4. 100 g sugar

5. 100 g brown sugar

6. 100 g melted butter

7. 2 cloves

8. Teaspoon ground cinnamon

9. Approximately 200 ml of milk

10. Icing sugar to serve

Method:

1. Carve out the pulp of your pumpkin.

2. Boil the chopped pumpkin in about half of the milk and cloves until soft.

3. Remove cloves. Purée using a hand blender and set a side.

4. Preheat oven to 180. Grease a cake tin with a little of the butter and sprinkle with a little of the brown sugar.

5. Mix all dry ingredients together, add the eggs.

6. Add the milk and butter and mix well.

7. When you have a homogeneous mixture add the pumpkin puree. Mix well again.

8. Add to the cake tin and move it around gently until it's even.

9. Bake for about 35 mins. Test with a cocktail stick to check it's cooked.

10. Leave to cook and serve with icing sugar on top.