Pumpkin, Rice and Maple Syrup Cake

Name: Pumpkin, Rice and Maple Syrup Cake
Total time: 1 h 30 min
Yield: Makes: 16-portion cake
Ingredients: 450 g / 1 lb pumpkin flesh, seeded and peeled; 2 tbs water; 3 eggs, separated; 1 egg white; 175 g / 6 oz long-grain white rice, dry weight (or 1 teacupful); or 350 g / 12 oz plain boiled rice; 120 g / 4 oz caster sugar; ⅛ tsp ground allspice; 120 g / 4 oz candied peel, chopped; ¼ tsp freshly grated nutmeg; 120 g / 4 oz butter; 120 g / 4 oz ground almonds; 3 tbs maple syrup

Preparation info

Makes:
16
-portion cake

Difficulty
Complex
Ready in
1 hr 30

Appears in

Cakes

By Geraldene Holt

Published 2011

About

An autumn brunch cake, flavourful and fragrant with freshly grated nutmeg. If served as a pudding, accompany the warm cake with scoops of maple syrup or honey ice-cream.

Ingredients

450 g / 1 lb pumpkin flesh, seeded and peeled
2 tbs

Cake
Autumn
Vegetarian
Brunch
Gluten-free

Method

Chop the pumpkin and place in a saucepan with the water. Cover and bring to the boil, turn down the heat and cook for 20–30 minutes until the pumpkin is tender. Line a colander with 2 layers of kitchen paper and tip in the contents of t