Spiced Festive Cake
by Jarrod | Dec 8, 2021
Prep Time20 minsCook Time30 minsTotal Time50 mins
250 g cooked pumpkin
8 pitted medjool dates
60 ml hot water
¼ cup cacao
½ tbsp baking powder
2 tsp cinnamon
2 tsp ginger
1 ½ tsp cardamom
2 cups wholemeal SR flour
1 orange, zest only
40 g blanched almonds, chopped if going in the cake, or leave whole to decorate top
100 g dark chocolate (70% cocoa solids or higher), roughly chopped
150 g butter
3 eggs
150 g full fat ricotta
2 oranges, juice only
1Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a 20-22cm cake tin.
2If your pumpkin is raw - roughly chop and steam it.
3Roughly chop the dates and soak in the hot water in a tall jug or bowl with high sides. Set aside.
4Sift cacao, baking powder, cinnamon, ginger and cardamom into a large bowl with the flour, orange zest, almonds and chocolate and mix. Set aside.
5Melt the butter and pour over the dates and hot water, add the pumpkin and eggs and blitz to combine using a stick blender.
6Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).
7Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.
8While baking, make the ricotta drizzle - combine ricotta with orange juice, mix until smooth.
9Let the cake cool completely before topping generously with the ricotta.
10Garnish with dried orange slices if you wish, and serve between ten.
Tips:
- To make it extra pretty - garnish with dried orange slices, edible flowers or how you wish.
- If you want it extra spiced - add an extra teaspoon of each cardamom, cinnamon and ginger.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat slightly.
- Cook and freeze in portions for up to 2 months. Defrost before serving.
[cooked-sharing]
Ingredients
250 g cooked pumpkin
8 pitted medjool dates
60 ml hot water
¼ cup cacao
½ tbsp baking powder
2 tsp cinnamon
2 tsp ginger
1 ½ tsp cardamom
2 cups wholemeal SR flour
1 orange, zest only
40 g blanched almonds, chopped if going in the cake, or leave whole to decorate top
100 g dark chocolate (70% cocoa solids or higher), roughly chopped
150 g butter
3 eggs
150 g full fat ricotta
2 oranges, juice only
Directions
1Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a 20-22cm cake tin.
2If your pumpkin is raw - roughly chop and steam it.
3Roughly chop the dates and soak in the hot water in a tall jug or bowl with high sides. Set aside.
4Sift cacao, baking powder, cinnamon, ginger and cardamom into a large bowl with the flour, orange zest, almonds and chocolate and mix. Set aside.
5Melt the butter and pour over the dates and hot water, add the pumpkin and eggs and blitz to combine using a stick blender.
6Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).
7Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.
8While baking, make the ricotta drizzle - combine ricotta with orange juice, mix until smooth.
9Let the cake cool completely before topping generously with the ricotta.
10Garnish with dried orange slices if you wish, and serve between ten.
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