Sweet Pumpkin Cake with Toffee Sauce

Serves: 20

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Total Time: 120

Prep Time: 30

Cook Time: 90

• For the cake
• 550 gram(s) (1lb 4oz) pumpkin or butternut squash, cut into wedges
• Butter to grease
• 250ml (9fl oz) sunflower oil
• 275 gram(s) light muscovado sugar
• 3 large eggs
• 225 gram(s) self-raising flour, plus extra to dust
• 1 teaspoon(s) bicarbonate of soda
• 2 teaspoon(s) ground ginger
• 1 teaspoon(s) each of ground cinnamon and nutmeg
• 1  ground cloves and ground allspice
• For the toffee sauce
• 300 gram(s) light muscovado sugar
• 284  carton double cream
• 50 gram(s) unsalted butter

Method

1. Preheat the oven to 200°C (180°C fan oven) mark 6. Put the pumpkin on a baking sheet and roast for 40min until tender.
2. Grease a 23cm (9in) Kugelhopf tin generously with butter and dust with flour.
3. Remove pumpkin from oven and allow to cool for 15 min. Reduce oven temperature to 180°C (160°C fan oven) mark 4. Spoon out 250g (9oz) pumpkin flesh, put in a mini processor and whiz to a purée.
4. Put the oil and sugar in a freestanding mixer and whisk for 2min, then whisk in the eggs, one at a time.
5. Add flour, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and allspice and fold in. Add the purée and stir in gently.
6. Pour into the prepared tin. Bake for 40-45min until the cake is risen, springy and shrinking from the edges. Leave to cool in the tin for 10min, then use a palette knife to ease the cake away from the edges. Turn out and cool on a wire rack.

7. For the sauce, put sugar, cream and butter in a small heavy-based pan. Heat gently to dissolve sugar, then simmer and stir for 3min to thicken slightly. Pour into a jug.

8. Drizzle the toffee sauce over the cake and serve.
   
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