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Click below to see our
Summer 08/09 issue
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| Honey Pumpkin Cakes |
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| A light moist cake that is a special treat at the end of a tasty meal. |
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| Ingredients |
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450G PUMPKIN, PEELED AND ROUGHLY CHOPPED |
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2/3 CUP HONEY |
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¼ CUP SOY OIL |
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2 TEASPOONS EGG SUBSTITUTE (OR USE 2 EGG WHITES IF PREFERRED) |
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45ML WATER |
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1 CUP SELF RAISING FLOUR |
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½ CUP SOY FLOUR |
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1 ½ TEASPOONS GROUND CINNAMON |
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½ TEASPOON GROUND NUTMEG |
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½ CUP CRAISINS (DRIED CRANBERRIES) |
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ICING SUGAR, TO SPRINKLE |
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High in fibre |
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Low in cholesterol |
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Preheat the over to moderately 180°C (350°F/Gas 4). Lightly grease six 9cm non-stick flan tins or Texas muffin holes with canola cooking spray. Steam the pumpkin for 10 minutes, or until tender, then mash and leave to cool (you will need 300g cooked pumpkin). |
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Place the cooled pumpkin, honey, oil, egg substitute, water, flours, cinnamon and nutmeg in a food processor and blend until smooth. Gently fold in the craisins, then spoon the mixture into the tins. |
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Bake for 30 minutes, or until a skewer comes out clean when inserted in the centre. Sprinkle with icing sugar. |
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