Ingredients
- 1 - 15 oz/425g can of pumpkin puree
- 100 g walnuts, chopped (optional)
- 100 g grated carrots
- 1 orange, zest and juice only (about 75ml juice)
- 20 g molasses
- 1 Tbsp Grand Marnier
- 1 tsp orange extract
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 340 g all purpose flour
- 4 tsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp salt
- 200 g unsalted butter
- 4 large free-range eggs
- 20 g brown sugar
Instructions
Preheat the oven to 180C/160C Fan/360F/Gas 4. Line the base of two round 9 inch cake pan with parchment paper.
Grate the carrots, zest and juice one orange and add the juice and zest of one orange.
Combine the flour, baking soda, salt, and baking powder in a separate bowl.
Melt the butter in a saucepan then whisk in the sugar, and eggs until smooth and well combined.
Add the butter mixture to the pumpkin mixture and stir until combined.
Add the flour mixture in and stir until the flour is well mixed in.
Pour the combined mixture into the prepared tin and bake for 50 - 70 minutes, or until a skewer or knife comes out clean when inserted into the middle (check after 40 minutes and cover the top of the cake if the cake is browning too fast).
Savory Pumpkin, Carrot, Orange, Spice Cake |