Spiced Pumpkin Cake
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 63
- Carbs 6G
12 Servings
Ingredients
- 50 grams self raising flour
- 1 tsp baking powder
- 6 tbs granulated sweetener
- 5 eggs separate 4, leave one whole
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 400 grams cooked pumpkin or butternut squash
- 1/4 teaspoon xanthan gum
Instructions
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Pre heat the oven to 160 degrees and line the bottom of a 9 inch square tin with baking parchment.
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In a bowl, mix the egg yolks and 1 whole egg with the granulated sweetener, spices and cooked pumpkin (or butternut squash).
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Fold in the flour, xanthan gum and baking powder.
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In a separate bowl, whisk the egg whites until stiff. Fold these in carefully so as not to knock out too much air, but ensure they are fully incorporated or there will be white patches of egg white in the cooked cake.
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Bake for 35-40 minutes until golden brown.
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Once cooked, turn out upside down onto a wire rack and leave to cool before taking off the parchment.
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Cut into 12 pieces. Serve warmed as a dessert or cold as a cake - this can be dusted very lightly with Sukrin Icing Sugar immediately before serving to make it look irresistible!