Laura Calder's Pumpkin Cake
- serves 8
Forget pumpkin pie, try Laura Calder's Pumpkin Cake with pumpkin puree, rum and orange zest. Serve with cinnamon whipped cream and you've got a delicious dessert.
3 eggs, separated
½ cup sugar
⅓ cup cornstarch
¼ cup corn flour
2 cup butternut squash or pumpkin purée
¼ cup rum
Zest of 1 orange
whipped cream mixed with cinnamon for garnish
1. Heat the oven to 350°F/175°C. Grease and line a 9-inch/23-cm spring-form pan. Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum, and orange zest. Finally, beat the whites into peaks.
2. Stir some into the pumpkin mixture to lighten it, then fold the pumpkin together with the remainder. Pour into the pan and bake until done, 45 minutes to an hour. Let the cake cool slightly, before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.