A simple and delicious fruit salad to celebrate the best of the summer fruits! The mint syrup will keep for a month in the fridge in a jar.
Ingredients
Pumpkin Cake:
- 1 1/2 C boiled and mashed pumpkin
- 1 C sugar (1/2 cup brown and 1/2 white)
- 1/2 C oil
- 1/2 C whole meal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate soda
- 2 eggs
Orange Cream:
- Juice of 2 orange
- Finely grated zest of 1 orange
- 1 tablespoon butter or margarine
- 2 to 3 tablespoon golden syrup (depending on how sweet you would like the cake)
- 1 C of cream
Pumpkin Cake:
- Preheat your over to bake 180 degrees Celsius.
- Mix all the dry ingredients.
- Add the liquid ingredients to the dry ingredients, and add the mashed pumpkin.
- Mix well.
- Bake for 30 minutes (or until a skewer comes out of the middle of the cake clean).
Orange Cream:
- Heat the butter in a pot on the stove
- Add the orange zest, orange juice and the golden syrup
- When it starts to boil lower the heat and add the cream.
- Cook on low heat to reduce to thicken.
- Serve with the pumpkin cake.
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Shiyama's Pumpkin Cake with Orange Cream Comments
moist n tasty
jim sowerby
Does it really only use 1/2 Cup of Flour? It doesn't seem enough.
Toni
Hi Toni, I will check with Shiyama and confirm. Thanks, Gemma (Tui Team)
gemma
Hi Toni, Shiyama has confirmed 1/2 C wholemeal flour. Cheers, Gemma (Tui Team)
gemma
Thanks Gemma!
Toni