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Autumn Recipes

Pumpkin Citrus Syrup Cake

Chef: Marie Keating

You need:

  • 250g butter
  • 2 tablespoons grated orange rind
  • 2 tablespoons grated lemon rind
  • 1 cup castor sugar
  • 3 eggs, separated
  • 3 cups self raising flour
  • 1 cup cooked, mashed pumpkin

Syrup Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 3/4 cup of sugar

Cake Method:

Cream butter, rinds and sugar together until light and fluffy, add the egg yolks and beat until combined.
Stir in half the sifted flour with half the cold mashed pumpkin, then stir in remaining flour and pumpkin.

Beat egg whites until soft peaks form and then fold through the cake mixture.

Spread the mixture into a greased and lined 23 cm round cake tin and bake in a moderate oven for about 1 hour.

Then pour hot syrup over the hot cake and leave it for 10 minutes before turning out on a wire rack to cool.

Syrup Method:

Combine all ingredients in a saucepan. Stir constantly over a low heat without boiling until sugar is dissolved. Bring to the boil, then reduce heat and simmer for 2 minutes without stirring.