Pumpkin, Coconut and Orange Cake
I feel that there is an increasing demand to buy more locally sourced produced, and with this we are returning to eat more seasonal fresh produce. With this is mind I decided to try something a little different with the organic pumpkin that I bought from Apothecary 27. This cake is deliciously moist and not overly sweet.
The original recipe which I took from www.cookidoo.co.uk which is the recipe portal for the Thermomix has been adapted so that is is Gluten Free, I also used coconut sugar instead of golden caster sugar.
This recipe uses a Thermomix, it is possible to follow the recipe using other powerful/high speed blender/mixer and I have given some basic instructions for non Thermomix users.
1 Orange – peelings of skin and juice
300g Pumpkin Flesh
100g Salted Butter
120g Coconut Sugar or Golden Caster Sugar
100g Desiccated Coconut
3 Large Eggs
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
100g Self Raising Flour – I used Gluten Free
1 tsp Baking Powder - I used Gluten Free
Place orange peel in mixing bowl and chop 10 secs / speed 4. Scrape down sides of mixing bowl with spatula and chop again 15 secs / speed 8. Non Thermomix: chop peelings in a high powered food processor or use a fine grater to zest.
Add water to the mixing bowl then insert simmering basket and weight in diced pumpkin flesh. Cook 20 mins / 100°C /speed 2. Towards the end of this time, preheat oven to 180°C and grease and line a 24cm cake tine with baking paper. Non Thermomix: Steep orange peelings in a water and steam diced pumpkin flesh.
Remove simmering basket with aid of spatula and drain, if necessary by pressing with a spoon. Strain water to retrieve orange zest and discard water.
Place butter, sugar, coconut, drained pumpkin, eggs, cinnamon nutmeg, reserved peel and the juice of the orange then mix 20 secs / speed 5. Scrape down sides of mixing bowl with spatula. Non Thermomix: make sure your butter is softened, mix all of the above in a high speed mixer.
Add flour and baking powder then mix 20 secs / speed 5. Transfer to prepared tin and bake for 15 minutes at 180°C then lower oven to 160°C and bake for a further 25-35 minutes until golden brown.
Leave in tin for 5 minutes before transferring to a wire rack to cool.
Serve alone or with Coconut Yogurt.
This recipe has been made using a Thermomix TM5, the recipe has been taken from the Thermomix recipe platform www.cookido.co.uk. To access recipes on the Cookidoo website you must sign up to their membership which is available to both Thermomix owners and non owners.
If you wish to find out more information about the Thermomix or Cookidoo recipe platform or arrange a free no obligation demonstration contact Karen Eccles 07956 511506 or email email@example.com
Please note that if you are not using a Thermomix timings are going to vary significantly.
For a smoother version, grind up the dry ingredients first (seeds, nuts, oats/quinoa) until fine; add ice and grind; add frozen berries and grind; then add remaining ingredients.