- 70g sultanas
- 425g (1 tin) pumpkin puree or butternut squash puree
- 150g unsalted butter
- 150g caster sugar
- 3 tsp mixed spice
- zest of 1 orange
- 1 tsp ground cinnamon
- 40g mixed peel
- 80g quinoa flour
- 1 tsp gluten free baking powder
- 2 eggs separated
- icing sugar and almond flakes for garnish
Place the sultanas into a bowl, pour over boiling water and soak for a few minutes then drain and set it aside.
Preheat an oven to 160˚C and grease a 23 cm springform cake tin.
Melt the butter and mix it with pumpkin puree. Stir in the sugar, orange zest, mix peel, sultanas and spices. Sift the flour and the baking powder. Fold the egg yolks together with flour and baking powder.
Beat the egg whites until they hold stiff peaks and fold them gently into the cake batter.
Spoon into prepared tin and bake for 45/50 minutes or until a skewer inserted into centre comes clean.
Let it cool and garnish with roasted almond flakes and icing sugar.