Friday, May 18, 2012

Allergy free pumpkin spice cake recipe

It will need to cool for an hour or two before I glaze it. But here it is straight out of the oven.

  • 1 ¾ cups of granulated sugar
  • ¼ cup Nuttlex
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ½ cup of half-and-half goat’s milk and plain goat’s cheese, beaten
  • 400mls pumpkin puree or the mash of one small butternut pumpkin
  • Zest of 1 orange
  • 1 tsp vanilla essence
  • 2 ½ cups Orgran All Purpose flour
  • ½ cup flaxseed
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 tsp of bi carb soda
  • 1 cup of raisins, soaked in water until soft then strained
  • ⅓ cup of sifted icing sugar
  • 1 ½ tsp orange juice

  • Preheat the oven to 160°C.
  • Grease and flour a medium to large bundt pan.
  • Beat the sugar together with the Nuttlex until light and frothy.
  • Beat in the Orgran No Egg mixture until light.
  • Beat in the half-and-half, pumpkin puree, orange zest and vanilla essence.
  • In a separate bowl whisk together the flour, flaxseed, cinnamon, bi carb soda and raisins.
  • Then stir the flour mixture into the pumpkin mixture until just combined.
  • Spoon the cake mix into the pan, smoothing over the top.
  • Bake for 60-65 minutes or until a toothpick inserted in the centre comes out clean.
  • Let the cake cool on a rack for 20 minutes, then tip it out of the pan and allow it to cool completely.
  • In a small bowl blend the icing sugar with the orange juice.
  • Drizzle the icing over the cooled cake.

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