Pumpkin Citrus Syrup Cake

Recipe by Doreen Randal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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