Following on from my pumpkin pasta bake, I decided to use the remaining pumpkin flesh to make something sweet. Now I’m still a novice when it comes to baking but I was feeling quite satisfied with this attempt. The pumpkin gave the cakes a real chewy texture and I used maple syrup to add a new dimension of sweetness. These were incredibly easy to make, even for my limited baking talents!
INGREDIENTS (9 cakes)
•Flesh of a third of a medium-sized pumpkin
•250g plain flour
•350g Demerara sugar
•1 tsp baking powder
•1 tsp salt
•250ml almond milk
•250ml veg oil
•1 tsp vanilla essence
•60g chopped pecans
•1 tbsp maple syrup
1) Boil the pumpkin for 20 minutes, until soft. Drain, mash with a fork and allow to cool.
2) Pre-heat the oven to 180c. Sift the flour and mix with the sugar, baking powder and salt. Stir in the milk, oil and vanilla then mix through the mashed pumpkin. Add the pecans and maple syrup and pour into a lined 9×13″ baking tray.
3) Place in the oven for 25 minutes or 30 minutes if you prefer your cakes a bit less gooey! Remove and leave to stand for at least 20 minutes.