- 185 g Küchenmeister wheat flour T405
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/2 tsp. nutmeg
- 2 eggs
- 150 g Sweet Nature brown cane sugar
- 50 g sugar
- 118 ml oil (e.g sunflower oil, rapseed oil)
- 1 hakaido pumpkin
- 75 g chopped dates
- 65 g chopped walnuts
First prepare the pumpkin. Preheat the oven (electric 200°C / circulated air 180°C). Quarter the pumpkin, remove the seeds and wrap each section in aluminum foil before roasting them for ca. 40 minutes. The pumpkin pieces are ready when they are soft. Remove the pumpkin pieces from the oven and carefully using a spoon scrape the soft fruit flesh off the outer skin. Purée the pumpkin flesh until smooth and leave to cool.
Reduce the temperature of the oven (electric 175°C / circulated air 165°C). Grease and lightly flour a loaf pan (ca. 23 x 13cm).
Sieve together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg.
Beat the eggs until frothy. Add the sugars, oil and 220 g of the pumpkin purée to the eggs and again beat until well combined. Save the rest of the pumpkin for another recipe.
Create a well in the dry ingredients. Pour the liquid mixture into the well and using a wooden spoon or a spatula mix until just incorporated. Fold the chopped dates and walnuts into the batter.
Pour the batter into the loaf pan and spread evenly. Bake the cake for ca. 60-80 minutes, or until when a toothpick is inserted it comes out clean.
Remove the cake out of the oven and cool for 10 minutes in the loaf pan. Now carefully remove the cake from the pan and leave to cool on a wire rack.