Kaingo Kitchen: Pumpkin, date cake with a yoghurt glaze
Golden from the pumpkin and studded with jewels that come in the form of dates and orange rind, this cake truly is a work of art. What’s more, the addition of pumpkin allows you to feel a little less guilty about this mid-afternoon slice of heaven.
On top of not being too indulgent, this recipe is really straight forward. So, we recommend a beautiful bundt pan and generously garnishing the yoghurt glaze with chopped up dates, plenty of orange zest and a fresh herb.
- 250g butter, softened
- ¾ cup castor sugar
- 2 eggs
- 1 cup dates, chopped
- ½ cup coconut
- ½ cup cold mashed pumpkin or butternut
- 1 tbs finely grated orange rind
- 2 cup self-raising flour
- ½ cup milk
Cream the butter and sugar. Add the eggs and then stir in the chopped dates, coconut, pumpkin and orange rind. Stir in half the flour and half the milk. Blend gently then add the remaining flour and milk.
Place in the prepared cake pan and bake at 180 degrees. Should take approximately 50 minutes.
Pair this beauty with our cauliflower fritters, a pot of freshly brewed coffee and your afternoon tea never looked so good.