Ingredients
-
For the cake:
- 125g White self-raising flour
- 125g Whole meal flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground nutmeg
- ½ tsp Ground allspice
For the tahini glaze [optional]
- 3 tbsp Tahini
- 3 tbsp Honey / maple syrup
- 1 tbsp Water
- 1 tsp Vanilla extract
- Pinch of salt
- ½ tsp Ground cloves
- 150g Stork
- 200g Brown sugar / 70g stevia
- 2 Le Naturelle eggs
- 425g Pumpkin puree (Pumpkin, roasted and blended)
- 60g Pumpkin seeds / nuts [optional]
Directions
1. Preheat the oven to 1700C / Gas Mark 3. Line 2 20x10cm loaf pans with baking paper.
2. Place the flours, baking powder, salt and spices in a medium bowl. Mix until well combined. Set aside.
3. In the bowl of food mixer, beat the butter and sugar on medium speed until just blended.
4. Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until very light and fluffy. Beat in the pumpkin puree.(The mixture might look grainy and curdled at this point.)
5. Add the flour mixture and mix on low speed until combined.
6. Turn the batter into the prepared pans, dividing evenly, and sprinkle the pumpkin seeds / chopped nuts over each loaf.
7. Bake for 60-70 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
8. Meanwhile, prepare the glaze: Place all ingredients in a small bowl and whisk until smooth
Original recipe prepared by Stefania Calleja