Pumpkin & Ginger Cake

This cake has come about as a member of the Facebook Group, Thermomixers requested that the recipe be converted to the Thermomix.

The conversion isn't as easy as a normal cake because the butter is heated with the sugars and the eggs need to be beaten into the pumpkin. A hot bowl and raw eggs do not mix, so the recipe steps have altered to suit the Thermomix method.

Pumpkin & Ginger Cake

220g chopped peeled pumpkin

Steam on Varoma for 15 to 18 minutes. Place pumpkin in the refrigerator to cool for around 20 - 30 minutes. 

Empty TM bowl and dry thoroughly.

Add to bowl:

100g brown sugar

140g Golden Syrup

125g butter, chopped

Heat on 80 degrees, speed 2 - 3 for 4 minutes.

Leave in bowl while pumpkin is cooling.

Pre heat oven to 180C, grease and line a deep 20cm cake tin. (Recipe says a square tin, but I used a round one)

Once pumpkin has cooled, add it to the sugar and butter mixture and blend for 30 seconds on speed 4.

Add to bowl:

2 eggs
Blend on speed 2 for a few seconds.

Sift into bowl:

140g SR Flour

1 Tbsp ground ginger

1 tsp bi-carb soda

Mix on dough setting for 10 seconds. Scrape down and under mixture with spatula. Mix on dough setting for another 10 seconds.

Place in tin and bake for 45 minutes. Cool in tin.

As I sat down to write this recipe, I inserted the title and said to myself, "Ginger! Oh @#$%!"

I'd forgotten to add the ginger to the dry ingredients! So, I raced into the kitchen,grabbed the cake out of the oven and stirred in the ginger. Fingers crossed!!

Whew! It worked fine. It's very moist and quite delicious.
Thanks Sarah.