Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. Grease a deep 23cm round cake tin, line the base with baking paper.
  2. Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
  3. Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
  4. Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
  5. Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
  6. Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
  7. To make syrup:- Combine all ingredients in saucepan.
  8. Stir constantly over heat without boiling until sugar is dissolved.
  9. Bring to boil, reduce heat, simmer 2 minutes without stirring.
Most Helpful

4 5

MMM, good! Took this to a family dinner where it had to compete with 2 other desserts; hardly any was left. (And the remains were NOT passed back to me to take home, I noticed.) I did make a few changes to suit my taste: I used about 1 2/3 cups pumpkin (1/2 large can,) I think it would have been too dry a batter otherwise, and made a syrup with more citrus juice and less sugar.