Recipe: Pumpkin ginger almond cakes

By Amanda Laird

Add a comment
Pumpkin ginger almond cakes. Photo / Babiche Martens
Pumpkin ginger almond cakes. Photo / Babiche Martens

Makes 12

2 eggs
120g brown sugar
200g pumpkin, peeled and grated
Finely grated zest of one lemon, plus extra for garnishing
100g ground almonds
100g plain flour
2 tsp baking powder
3 tsp fresh ginger, grated

125g icing sugar, sifted
3 tsp lemon juice
1 tsp butter, softened, optional
Finely grated zest of one lemon
Crystallised ginger

1 Preheat oven to 170C. Grease a 12-hole muffin tray or line with paper cases.

2 Beat the eggs and sugar together until pale then fold in the pumpkin and lemon zest then and stir until combined.

3 Fold in the almonds, baking powder and ginger then give the mixture a final mix. Spoon into the tins, leaving half a centimetre at the top to allow for rising. Bake for approximately 25 minutes or until the tops spring back when they are gently pressed.

4 To make the icing; whisk the icing sugar with the lemon juice, butter if using and enough water to achieve a soft, spreadable icing. Generously ice the cooled cakes and top them with a generous amount of lemon zest and a few slivers of crystallised ginger.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2017, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 26 Apr 2017 01:37:31 Processing Time: 572ms