12 Servings
Pumpkin
Uncategorized
Bake Snacks Pumpkin Uncategorized
Preheat oven to 180deg c Lightly grease 23cm ring tin Combine pumpkin, 100g walnuts and sugar in a large bowl Beat eggs and oil together with a fork and combine with the pumpkin mix Sift flour and cinnamon onto the mixture and fold together until just combined Spoon into the prepared tin Bake for 35-40 minutes until the cake springs back to a gentle touch. Let it cool in the tin for 10 minutes then turn onto a wire rack to cool Place the extra walnuts onto an oven tray and bake for 5 minutes to toast lightly. Cool and chop. Sift the icing sugar into a bowl. Add the butter and pour the boiling water onto the butter. Stir until smooth. Put the cake onto a serving plate. Pour the icing onto the cake allowing it to run down the sides. Sprinkle with toasted walnuts and leave for 20 minutes to set.
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