Preparation time: 20 minutes
Cooking time: 60-70 minutes
4 eggs, at room temperature, separated
1 teaspoon cream of tartar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 cup pumpkin puree
3/4 cup melted butter
3/4 cup plain all purpose flour
2 cups evaporated milk (not sweetened)
Icing sugar to decorate
Step 1 - Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin. Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl. Using the same mixing bowl, whisk the egg yolks and brown sugar until paler in colour. Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined. Add the melted butter and whisk for 1 minute. Add flour and mix on slow to incorporate. Then add the evaporated milk in slowly to the mixture mixing.
Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white. Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.
**An Original Recipe by Lorraine Elliott/Not Quite Nigella
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