Online Cookery School - Devilled Egg - has come up with this delicious recipe for pumpkin and apricot cake with rum and coffee icing, featuring Steenbergs Organic Rose Water.
Pumpkin and apricot cake Recipe with rum and coffee icing
Online Cookery School - Devilled Egg - has come up with this delicious recipe for pumpkin and apricot cake with...
Ingredients
| 220g | dried apricots |
| 170ml | boiling water |
| 1 tablespoon | Steenbergs Organic rose water |
| 1 tablespoon | Steenbergs Organic pumpkin pie spice mix |
| 200g | grated raw pumpkin flesh |
| 170g | self-raising flour |
| 1 teaspoon | of bicarbonate of soda |
| 100ml | milk |
| 2 | eggs |
| 85g | softened butter |
| 140g | demerara sugar |
| 2 tablespoons | of black treacle |
| 1 | shot of rum |
| 70g | softened butter |
| 140g | icing sugar |
| 1 tablespoon | of cooled strong coffee |
Method
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Preheat the oven to 180C
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Pour the water over the apricots, leave for a few minutes and blend, cool
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Place all the ingredients in a bowl and mix together
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Pour into a 20cm cake tin lined with baking parchment
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Bake in the oven for 50 minutes or until a skewer inserted into the middle of the cake comes out clean
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Take out of the oven and pour the rum over
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Leave to cool
The icing:
- Beat the butter in a bowl until soft and fluffy
- Add half the sugar and beat until smooth
- Add the rest of the sugar and coffee and keep beating until smooth
- Pipe on top of the cooled cake
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