Serve warm or cold with whipped vanilla cream.
Pumpkin & Madeira Bake with Whipped Vanilla Cream
Ingredients
- Pumpkin & Madeira Bake
- 500 g pumpkin, cooked and cut into cubes
- 1 Madeira loaf, cut into blocks
- 8 eggs
- 1 L (4 C) cream
- 30 ml (2 T) cinnamon
- 15 ml (1 T) ginger
- 15 ml (1 T) nutmeg
- 125 ml (½ C) pumpkin seeds
- 60 ml (¼ C) light brown sugar
- Whipped Vanilla Cream
- 250 ml (1 C) cream, chilled
- 30 ml (2 T) castor sugar
- 5 ml (1 t) vanilla essence
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Madeira Loaf (gluten): Use gluten-free Madeira loaf or gluten-free sponge cake.
- Cream (lactose): Use coconut cream or non-dairy cream.
Method
- Whipped Vanilla Cream
- Whisk cold cream in a large bowl until frothy.
- Add half the sugar and continue whisking until medium-stiff.
- Add vanilla essence and the rest of the sugar and whisk until stiff peaks form.
- Refrigerate until needed.
- Pumpkin & Madeira Bake
- Preheat oven to 180°C.
- Add pumpkin and cake to a baking dish.
- In a large mixing bowl, whisk the eggs, cream and spices together.
- Sprinkle sugar over the cake and pumpkin and pour the cream mixture over.
- Top with pumpkin seeds and bake for 30 to 40 minutes until golden.
Serve
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