Ingredients
1kg kent pumpkin
1½ tsp sea-salt flakes, plus extra, to season
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 Tbsp ground cinnamon
1 Tbsp ground ginger
3 tsp ground nutmeg
2 tsp ground cardamom
1 cup extra virgin olive oil
175g caster sugar
100g dark brown sugar
3 Tbsp chopped glacé ginger, plus extra, to garnish
3 free-range eggs
CREAM CHEESE ICING
1 cup pure icing sugar, sifted
100g unsalted butter, softened
Zest of 1 lemon or 2 limes
500g cream cheese, diced, softened
½ cup pure cream
100ml lemon or lime juice
Method
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Preheat oven to 175°C fan-forced (195°C conventional) Line an oven tray with baking paper. Grease and line a 24cm loaf tin with baking paper.
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Roast pumpkin in one piece for 11/2 hours. Cut pumpkin up into 6 wedges and season with salt. Roast for a further 11/2 hours to dry-bake. Set aside to cool completely. Remove skin and seeds, and roughly chop pumpkin flesh into a paste. Measure out 500g paste (discard any remaining or use as a dinner side).
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Sift flour, baking powder, bicarb and spices into a bowl.
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Put pumpkin in the large bowl of an electric stand mixer. Add oil, sugars, ginger and salt and beat on medium speed for about 2 minutes, until smooth. Add eggs, one at a time, beating after each addition to combine. Add flour mixture and whisk on low speed for about 2 minutes, until smooth.
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Pour mixture into prepared loaf tin and bake for 60-70 minutes, until it springs back to the touch or a skewer comes out clean. Cool in tin for 30 minutes, unmould, then cool for a further 30 minutes.
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To make icing, beat icing sugar, butter and zest in a stand mixer with a paddle attachment on medium for about 3 minutes, until smooth. Add cream cheese in 3 batches, incorporating each batch before adding the next. Add cream and beat for about 3 minutes, until light and fluffy. Beat in juice until combined.
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When cake is completely cool, cover top in icing and decorate with extra ginger. Slice and serve.