Sweet pumpkin and apricot cakes
About this recipe: Apricot purée replaces fat in these sweet, moist cakes.
Ingredients
Serves: 24
- 85 g (3 oz) ready-to-eat dried apricots
- 500 g (1 lb 2 oz) pumpkin
- 450 g (1 lb) plain white flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 450 g (1 lb) caster sugar
- 4 eggs, lightly beaten
- 125 ml (4 fl oz) vegetable oil, plus extra for greasing
Method
Prep:1hr ›
Cook:55min ›
Ready in:1hr55min
- Cover the apricots with boiling water and leave them to plump up for at least 30 minutes. Drain them and reserve 4-5 tablespoons of the liquid.
- Peel, deseed and chop the pumpkin. Steam it for 15-20 minutes until very tender. Drain it thoroughly and mash to make 450 ml (16 fl oz) of purée then set aside for 20 minutes to cool.
- Purée the apricots in a food processor or with a hand-held mixer until very smooth, adding the reserved water if necessary to make 125 ml (4 fl oz) of purée.
- Heat the oven to 180°C (350°F, gas mark 4) and grease two 23 cm (9 in) square cake tins.
- Place the flour, baking powder, bicarbonate of soda, cinnamon, salt and sugar in a large mixing bowl and make a well in the centre. Add the eggs, oil, apricot and pumpkin purées and mix until they are just combined.
- Pour the mixture into the cake tins, smooth the tops and bake for 30-35 minutes, rotating the tins half-way through, until the cakes have risen and a skewer comes out clean.
- Cut each cake into 12. Leave to cool in the tins on wire racks for at least 20 minutes, then turn them out onto the racks to cool completely.
Similar recipes
Recently viewed
Reviews (1)
0
Made this with the kids as a way of using some of the pumpkin felsh scooped out of the Halloween pumpkins. It was very easy, and really tasty! We used some of the mix in cupcake sized halloween moulds (reducing the cooking time) and then the rest in a loaf tin. Both were a great hit, with kids and adults alike, really moist and delicious! Won out over last years hit Pumpkin Pie recipe. Would be lovely with a cream cheese icing/filling (like for carrot cake), but delightful just as it is! Will definately make again! - 18 Dec 2012
Write a review
Click on stars to rate
