Golden saffron pumpkin

Golden saffron pumpkin

By
From
Sticky Fingers Green Thumb
Serves
8-10
Photographer
Tara Pearce, Tim Hillier

The warm, honey-like notes of saffron lend the pumpkin-flecked batter of this cake an addictive quality. Nasturtium butter helps form the cake’s base – adding to its sunset looks and grassy, garden vibe – while the egg yolks deepen the colour and give it a lovely crumbly texture.

Ingredients

Quantity Ingredient
150g butternut pumpkin, cut into 1 cm cubes
5g nasturtium, marigold or calendula petals
230g caster (superfine) sugar
170g unsalted butter
4 teaspoons saffron threads
6 egg yolks
1 egg
300g plain (all-purpose) flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
icing sugar, to serve
whipped cream, to serve

Method

  1. Add the pumpkin to a steamer set over a saucepan of lightly simmering water and cook until tender. Remove from the heat and set aside to cool, then mash 80 gof the pumpkin in a bowl until smooth.
  2. Preheat the oven to 175°C. Lightly grease and line a 20 cm round cake tin with baking paper.
  3. In a bowl, rub the flower petals into the sugar using your fingertips. Don’t be delicate here; the more you rub, the more the petals will infuse their flavour into the sugar.
  4. In the bowl of an electric mixer, beat the sugar and petal mixture together with the butter and saffron threads for 6 minutes on high speed until creamy and voluminous. Continue to beat on low speed, adding the egg yolks one by one followed by the whole egg, then adding the mashed pumpkin, flour, baking powder and bicarbonate of soda. Mix together until combined.
  5. Pour the batter into the prepared tin, then gently push 35 g of the cooked pumpkin pieces into the batter so they’re evenly distributed. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
  6. Remove the cake from the oven and leave to cool slightly in the tin for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. Sprinkle with icing sugar and serve with freshly whipped cream.

Save those eggshells

  • This recipe will give you a good batch of shells to reuse in your garden. Crushed coarsely they make an excellent slug and snail repellent and add calcium to your soil, which can be a great boost to your tomato, beetroot and capsicum plants.

Seedy Start

  • For a sprawling blaze of colour, soak nasturtium seeds in water to encourage germination. The perfect home for nasturtiums is at the base of citrus trees with access to morning sun.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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