Pumpkin and Oat Flour Cake
Cooked pumpkin blended with oat flour, honey, cinnamon and ginger, with walnuts through it. No wheat flour and no sugar beyond the honey. Serves fourteen.
Servings: 14
Calories: 221kcal
Ingredients
- 1 ½ cups cooked pumpkin drained well: wet purée stops the cake setting
- 1 cup honey the only sweetener in the recipe
- 5 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups oat flour ground oat flour, not rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger, powdered or grated
- ½ cup walnuts, roughly chopped
Instructions
- Heat the oven to 180°C (350°F) before you start, so it is ready when the batter is.
- Put all the ingredients except the walnuts into a bowl: the oat flour, the pumpkin, the eggs, the honey, the baking powder, the vanilla, the cinnamon and the ginger. Mix until smooth.
- Oil an oven-safe tin, spreading it evenly with a piece of kitchen paper.
- Pour the mixture into the tin and scatter the roughly chopped walnuts over the top.
- Bake for about 35 minutes, or until a knife pushed into the middle comes out clean.
- Take it out, turn it out of the tin and let it cool.
Notes
Drain the cooked pumpkin properly. Squash holds a great deal of water and a wet purée gives a batter that never sets in the middle, which is the usual reason this kind of cake sinks. Oat flour behaves differently from wheat: it has no gluten, so the cake is denser and more tender and does not need careful handling. Honey browns faster than sugar, so if the top is colouring before the middle is done, lay a piece of foil over it. Thirty-five minutes is the figure from the recipe steps rather than the forty-five the card used to declare.
Nutrition
Calories: 221kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 194mg | Potassium: 265mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3392IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 1mg