Earl Grey Date Cake with Roasted Pumpkin

local_grocery_store Ingredients

• 250g Medjool dates, pitted and chopped
• 2 Earl Grey tea bags, steeped in 200ml boiling water
• 100g muscovado sugar
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• 150g roasted pumpkin, mashed
• 100ml sunflower oil
• 100ml soy milk
• 1 tbsp apple cider vinegar

restaurant_menu Method

1. 1.Preheat the oven to 180°C/350°F/gas 4.
2. 2.Grease a 20cm Bundt tin with a little oil.
3. 3.Put the dates, tea and sugar in a bowl and leave to soak for 10 minutes.
4. 4.Sift the flour, baking powder and mixed spice into a large bowl.
5. 5.Add the mashed pumpkin, oil, soy milk and vinegar to the date mixture and stir well.
6. 6.Pour the wet mixture into the dry ingredients and stir until just combined.
7. 7.Pour the mixture into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
8. 8.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightServe with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
• chevron_rightIf you don't have Earl Grey tea bags, you can use any other black tea instead.