Pumpkin and Cranberry Teacake
Makes 10 servings
Cake
? cup craisins (dried cranberries)
½ cup light cranberry juice
¾ teaspoon bicarb soda
¾ cup cooked mashed pumpkin (raw peeled weight 300g)
2 egg whites
4 tablespoons yellow box honey
½ teaspoon cinnamon
2 cups sifted self-raising flour
cooking spray
Topping
¼ cup dried pumpkin seeds
1 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 180°C (350°F) fan forced.
In a small bowl combine craisins, juice and bicarb soda. Leave to one side. Peel and cut pumpkin into small dice. Microwave in a little water for 4-5 minutes or until pumpkin is cooked. Drain well then mash and place in fridge to cool. In a large mixing bowl beat egg whites for 30 seconds then add cooled pumpkin and craisin mix. Combine well. Add honey and cinnamon and combine. Sift flour into bowl in one go and gently fold mixture until flour is just combined, DO NOT BEAT as this will make the cake tough. Pour mixture into a 20cm round cake tin that has been coated with cooking spray.
Sprinkle pumpkin seeds over top of cake mix then combine cinnamon and sugar together, and then sprinkle over top of seeds. Bake 35 minutes or until cooked in centre. Allow cake to sit for a few minutes then carefully turn onto a dinner plate then turn back onto a cake rack to cool.
Variation
Omit pumpkin seeds for a lower fat count or replace craisins with either sultanas or currants.
Suitable to be frozen
Download this recipe HERE
Nutritional Information
| PER SERVE |
PUMPKIN SEEDS |
NO PUMPKIN SEEDS |
| TOTAL FAT |
2.0g |
0.5g |
| SATURATED FAT |
0.3g |
0.1g |
| FIBRE |
2.0g |
1.7g |
| PROTEIN |
4.8g |
4.0g |
| CARBS |
35.9g |
35.4g |
| SUGAR |
14.8g |
14.8g |
| SODIUM |
264mg |
263mg |
| KILOJOULES |
753 (cals 180) |
676 (cals 161) |
| GI RATING |
Medium |
Medium |
Dietitian’s tip
A lovely cake to have for afternoon tea with guests. Cranberries are well known for their benefit to urinary tract health in managing and preventing bladder infections.
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