Name: Freekeh, Pumpkin & Maple Syrup Cake
Yield: Serves 8-10
Ingredients: ⅓ cup/80 ml sunflower oil; walnut halves & edible flowers, for decorating; ½ teaspoon cloves; 3 eggs, beaten; 1 teaspoon bicarbonate of soda; 1 teaspoon vanilla paste; ¼ cup/50 g golden raisins; 1 teaspoon mixed spice; 1 teaspoon baking powder; 4 tablespoons/60 ml maple syrup; a good grating of fresh nutmeg; ⅓ cup/75 g icing sugar; 1 cup/250 ml buttermilk; 1 tablespoon maple syrup; 1 cup/225 g cream cheese; 1 teaspoon cinnamon; 2½ cups/300 g pumpkin; ¼ cup/50 g walnuts; 2 tablespoons/30 ml walnut oil; 2 teaspoons expresso powder; 1 teaspoon vanilla essence; 1½ cups/200 g freekeh flour; 1 cup/200 g light brown sugar; ½ cup/115 g unsalted butter, softened

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

Freekeh flour is made by simply grinding cracked freekeh kernels to a fine powder in a spice or coffee grinder. For this cake, I put the flour through the grinder a couple of times, to give it a fine texture. This is a celebration cake, full of warm wintery flavours of roasted maple pumpkin, smoky freekeh and fragrant spices… true harmony in every mouthful.

Ingredients

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Ingredients

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