Its that time of year where we have time to indulge in such luxuries as cake making. Smells filling the house, warming it up rather than over heating it (we live in Spain). This is a Nikki recipe. We are experimenting with different no gluten flours that are not heavily processed like some of the branded gluten free flour on the shelves.
Pumpkin is really popular with cakes and desserts in the America. In Europe we tend to go for different roots like carrot or beetroot. This cake is dense and will last forever getting better day by day. It would of been called ‘hippy cake’ where I am from, not that thats a bad thing. Its the chestnut flour that gives it that texture. I really like it for its longevity and it can also double up as a winter dessert. Serve it with yoghurt and honey or yoghurt agave or vanilla ice cream. Failing that it works really just with a cup of tea.
If you find this cake a little dense or you cannot find chestnut flour, you can use ground almonds instead.
225g pumpkin (once peeled and grated)
200g chestnut flour
4 large eggs
175g brown sugar (or half xylitol) if you have it, all sugar is fine
1 tsp gluten free baking powder
2 tsps ground ginger
50g hazelnuts (roughly chopped)
Preheat the oven to 175 degrees and grease, line and flour (with the chestnut flour) a 23cm (9 inch) springform cake tin.
Sieve the flour, ginger and baking powder into a large bowl. Whisk together the eggs, oil and sugar in a seperate bowl until mixed well. Fold the egg mixture into the dry mix and add the carrots, raisins and hazelnuts.
Pour into the prepared cake tin and cook for 50 to 55 minutes. If you insert a wooden skewer into the middle of the cake it should come out completely clean, and feel firm to the touch in the middle.
Leave to cool in the tin for at least half an hour before transferring to a plate.
In the photo it has been served with Quark and a drizzle of agave.