Ingredients

The following ingredients have 4 Servings
  • ⅔ pound pumpkin (fresh, see *Notes for preparation)
  • 2 cups+1tbsp all-purpose/plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ cup vegetable oil
  • ¾ cup+1tbsp sugar
  • 2 eggs
  • 1½ teaspoons ground ginger
  • Zest of 1 orange and 1 lemon
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • ⅓ cup dark chocolate chips (or chocolate broken into small pieces)
  • 1½ teaspoons salted butter

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a 23 cm baking pan with a little oil (I spread 1 tsp of oil around the pan using a small piece of paper towel) . Line with parchment paper and set aside.
  • Whisk together the flour, baking powder and soda, ginger, pinch of salt and orange and lemon zest. Set aside.
  • In another bowl beat together the sugar, oil, eggs and vanilla for a couple of minutes until thick and fluffy.
  • Add the grated pumpkin and stir thoroughly.
  • Fold in the flour mixture and stir until the dry ingredients are no longer visible. Pour the batter into the prepared baking pan and bake in the centre of the oven for 50 minutes (or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then lift out of the pan and place on a rack or large plate.
  • In the microwave heat the chocolate chips until almost melted completely. Stir in the butter and drizzle the mixture over the cake. Wait for the drizzle to set then serve.