Mix and Bake Pumpkin and Spice Tray Cake
Photography Josh Griggs.
Richly flavoured with spices and treacle, the grated pumpkin keeps the loaf beautifully moist and it’s delicious to the last slice.
Makes: 1
INGREDIENTS
125ml neutral oil, eg grapeseed
150 grams treacle
150 grams golden syrup
50 grams caster sugar
2 large eggs
1 teaspoon vanilla extract
300 grams self-raising flour
½ teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground mixed spice
250 grams grated butternut pumpkin
½ cup sultanas
TOPPING
1 tablespoon sugar combined with 1 cinnamon
EQUIPMENT:
Grease an 18cm x 28cm Swiss roll tin and line fully with baking paper.
METHOD
Preheat the oven to 160°C fan bake.
Whisk the oil, treacle, golden syrup, sugar, eggs and vanilla together in a medium bowl.
Put the flour, baking soda and all the spices in a large bowl and whisk to combine. Add the pumpkin
and sultanas and toss together with your fingers so everything is coated in flour and separated.
Pour in the golden syrup mixture and stir together, making sure there are no pockets of flour in
the batter.
Pour into the tin and sprinkle the cinnamon sugar topping evenly over the top.
Bake for about 35–40 minutes or until firm and a skewer inserted into the centre comes out clean.
Cool in the tin then cut into desired size.
The cake is best made at least one day ahead of eating and will keep in an airtight container for 4–5 days.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.