- 1 --- orange, whole
- 100 grams raw sugar
- 125 grams Butter
- 1 --- egg
- 40 grams golden syrup
- 190 grams cold pumpkin, mashed
- 65 grams orange juice, freshly squeezed
- 200 grams bakers flour
- 2 teaspoons baking powder
- 20 grams cocoa powder
- 10 grams custard powder
- 1/2 teaspoon bicarbonate of soda
- 250 grams raw sugar
- 50 grams Butter
- 20 grams cocoa
- 40 grams Milk
Spray a 20cm spring form tin and line with baking paper.
Peel orange rind – mind the white pith. Add to bowl with sugar. 15sec, SP9.
Add butter mix 5sec SP4. Repeat at 10sec SP4.
Add egg, golden syrup and pumpkin 5sec SP4.
Add rest of the ingredients 5sec SP4. Scrape down and repeat twice.
Pour mixture into prepared tin.
Bake in moderate oven for 40 – 50 minutes. Test with skewer to see if cooked – if it comes out clean it is ready.
Stand for five minutes before turning onto wire rack to cool.
Spread with chocolate frosting.
Add raw sugar to clean bowl. 15sec SP9
Add rest of ingredients 30sec SP4.
Spread on cooled cake. Sprinkle with 100s and 1000s.
Great for when you have extra pumpkins growing. Great to get the kids cooking in the kitchen as welel!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Paleo Supercharged Cookies
- Gingerbread Shortbread
- Cacao and coconut bliss balls
- Rhubarb and Apple crumble
- Cheesy Knefeh
- Fluffy Hakkaido Snow Bun
- Nanny B's Potato Cake
- Passionfruit Melting Moments
- Nut Free Muesli Bar
- 5 Ingredient No-bake Rum Balls
- Banana Bread Cafe Style - imperial
- cranberry creamcheese bread roll