By Elena Duggan
Ingredients:
- 500g Pumpkin, chopped then roasted at 180 degrees celsius for 75 minutes with: 1 teaspoon Cinnamon Ground,1/2 teaspoon nutmeg,1 tablespoons olive oil and a pinch of salt (yields approx. 400g)
- 250g Demerara Sugar
- 250g Butter, unsalted
- 250g Almond Meal
- 250g Jalna Greek Yoghurt, extra for serving
- 1 teaspoon Baking Powder
- 50g Rosewater
- 1 Vanilla Bean, seeds scraped
- 4 Eggs
- 100g Pistachios, shelled and roughly chopped
- 25g Edible Rose Petals, as garnish
Method:
- Preheat to 160 degrees celsius, fan forced.
- Combine butter, sugar and almond meal together in a bowl.
- Press approximately 1/3 of mixture into a large, flat cake tin.
- Mix cooled pumpkin, yoghurt, baking powder, rosewater, vanilla and eggs into the remaining 2/3 of mixture. The batter is quite moist, so don't be alarmed.
- Pour into same cake tin; sprinkle half of the pistachios to cover the top of the cake.
- Bake for 75 minutes or until a skewer comes out clean, allow cooling.
- Garnish with remaining pistachios and rose petals. Serve with Greek yoghurt.
RACO products used: