500 g peeled, deseeded butternut pumpkin, roughly chopped
3 tsp honey, warmed
2 tsp ground ginger
125 g butter, melted
1 cup brown sugar
¾ cup milk
cooking oil spray, to grease
1 ½ cups plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 pinch ground nutmeg
2 large eggs
¼ cup ginger, finely chopped, plus extra to garnish
2 Tbsp pepitas
1 Tbsp demerara sugar
sour cream, to serve
Ginger caramel sauce
1 cup caster sugar
125 ml thickened cream
1 tsp ground ginger
- Preheat oven to 180°C fan- forced (200°C conventional). Line an oven tray with baking paper. Put pumpkin on prepared tray. Drizzle with honey and sprinkle with 1 tsp of the ground ginger. Roast for 1 hour or until pumpkin is soft, golden and caramelised. Set aside for 30 minutes or until cooled to room temp.
- Put pumpkin, butter, brown sugar and milk in the bowl of a food processor and process until smooth. Set aside in a large bowl.
- Meanwhile, grease a 22cm round cake tin with cooking oil then line base and sides with baking paper.
- Sift flour, baking powder, bicarb, cinnamon, nutmeg and remaining ground ginger into a large bowl. Make a well in the centre and set aside.
- Add eggs to pumpkin mixture and whisk until combined. Stir in uncrystallised ginger then pour into flour mixture. Mix until a smooth batter forms. Pour into prepared tin. Scatter the 3cm-wide edge of cake with pepitas and demerara sugar to create a ring.
- Bake for 50 minutes or until golden brown and cake is cooked when tested with a skewer. Set aside in tin to cool.
- Meanwhile, to make ginger caramel sauce, combine sugar and 125ml water in a medium saucepan over a low heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Boil, without stirring, for 10 minutes or until mixture becomes golden, brushing down side of pan with cold water if sugar crystals start to form. Remove from heat. Whisk in cream and ground ginger until sauce is smooth and has thickened slightly. Transfer to a medium freezer-safe bowl and chill for 30 minutes or until cooled. Mixture will thicken a little more as it cools.
- Serve cake at room temp, drizzled with caramel ginger sauce and dolloped with sour cream.