Description
A moreish autumn treat, devilishly delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup golden castor sugar
- 2 large eggs
- 3/4 cup corn oil
- 1 heaped tsp cinnamon powder
- 1 heaped tsp dry ginger powder
- 1/2 cup black currants
- 1/2 cup toasted pistachios-coarsely ground
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- To prepare pureed pumpkin, firstly bake the pumpkin chunks for 30 minutes at 180C until soft and tender, puree in a food processor.
- In a large bowl, whisk the pureed pumpkin with oil and sugar until sugar is fully dissolved.
- Add the eggs and continue whisking until fully blended.
- In a separate mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and dry ginger powder.
- Add the pistachios and black currants.
- Make sure the black currants are well coated with flour as this ensure the currants are well scattered when baked.
- Make a well in the centre and add the pumpkin mixture.
- Bake for 45 minutes at 170C or until skewer comes out clean and the top is slightly cracked.
- Serve warm with a dollop of plain Greek yogurt or creme fraiche and sprinkle of chopped pistachios.
- Prep Time: 15 mins
- Cook Time: 45 mins