A Wintery recipe with spices, pumpkin and maple syrup that will be enjoyed by all.
1/2 small butternut pumpkin, (600g) peeled , deseeded and cut into 2cm cubes
6 eggs
1 cup brown raw sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 cup glace ginger, chopped
1 cup instant polenta
1 1/2 cup almond meal (or any other flour you have on hand)
2 teaspoons baking powder
1/2 cup maple syrup
Preheat oven to 160C
Place pumpkin in a large saucepan of boiling water and cook for 20 mins or until tender. Drain, mash lightly well and set aside to cool
Place the eggs and sugar in a large bowl and whisk using a hand beater for 8 mins or until very light and fluffy
Place the spices, polenta, almond meal and baking powder in a second large bowl and mix well to combine
Gently fold the dry ingredients into the egg mix
Add the pumpkin and glace ginger stir to combine
Pour into a lightly greased loaf tin lined with non stick baking paper
Cook for 35 mins or until a skewer inserted in the centre comes out clean
Using the same skewer make wholes in the top of the cake and pour over the maple syrup. Allow to loaf to cool completely in the tin before removing to slice