Pumpkin Seed Cake
Cooking time: 45-50 mins
Preparation: 15 mins plus cooling
Serves: 12
Vegetarian: Yes
Ingredients:
- 120ml Pumpkin Seed Oil
- 2 eggs
- 175g dark muscovado sugar
- 2 tbsp marmalade
- 225g self-raising flour
- 1 ½ tsp bicarbonate of soda
- 225g carrots, peeled and grated
- 1 ripe banana, peeled and mashed
- zest and juice 1 medium orange
- 50g pumpkin seeds
- 50g raisins
For the icing:
- 300g full fat soft cheese
- 2tbsp sugar
- a few drops of vanilla essence
- a handful of pumpkin seeds
How to cook it:
- Preheat the oven to 180C/Fan160C/Gas 4. Grease a deep 20cm/8inch diameter round cake tin and line with baking parchment
- Place the oil, eggs, sugar and marmalade in a large bowl. Whisk together using an electric hand whisk, for 2 mins or until the mixture is thick enough to leave a trail when the whisk head is lifted
- Sift over the flour and bicarbonate of soda, then add the grated carrots, banana orange zest and juice, seeds and raisins and gently mix together
- Pour into the prepared tin. Bake for 45-50mins or until the cake springs back when lightly touched in the centre. Leave to cool in the tin
- Remove the cake from the tin and peel off the lining paper. Mix all the icing ingredients together with a wooden spoon. Cut the cake in half horizontally then sandwich together with half the cream cheese mixture
- Spread the remaining icing over the top of the cake and scatter the pumpkin seeds around the edge of the cake. Serve in wedges