Spiced Festive Cake Full of Traditional Flavour
This lower carb spiced festive cake uses wholemeal flour and pumpkin to carry the spices we often associate with the festive season. A little chocolate and orange makes it a warming, indulgent treat at the end of a festive meal.
A great recipe for sharing, this spiced festive cake will be the talk of the party – your guests won’t believe it’s high in fibre and low in sugar!
Calories per serving: 277
Prep time: 20 minutes (longer if you need to cook the pumpkin)
Cook time: 30 minutes
- 2 cup wholemeal SR flour
- ¼ cup cacao
- ½ tbsp baking powder
- 2 tsp cinnamon
- 2 tsp ginger
- 1 ½ tsp cardamom
- ½ orange zest
- 40g blanched almonds, chopped if going in the cake, or leave whole to decorate top
- 100g dark chocolate (70% cocoa solids or higher), roughly chopped
- 150g butter
- 8 medjool dates
- 60ml hot water
- 250g cooked pumpkin
- 3 eggs
- Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a small (approx 20cm) cake tin.
- If your pumpkin is raw – roughly chop and steam it.
- Remove the pits from the dates, roughly chop and soak in hot water in a tall jug or bowl with high sides.
- Sift dry ingredients in a large bowl and mix (flour, cacao, baking powder, cinnamon, ginger, cardamom, orange zest, almonds and chocolate).
- Melt the butter and pour over the dates and hot water, using a stick blender – blitz into a loose paste. Add the pumpkin and eggs and blitz to combine.
- Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).
- Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.
- Let it cool for 10-20 minutes before serving between twelve.
- To make it extra pretty – leave the nuts out of the mix and decorate the top of your cake before baking – grate extra orange zest and place the nuts around the edge of the tin.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or reheated.
- Freeze for up to 2 months. Defrost before serving.
- Batch cook and freeze in portions.