Ingredients
- 1 small pumpkin
- 1 ½ cup self-raising flour
1 cup plant milk - 150g cashew nuts
- 150ml tinned coconut milk
- 1 lemon
- ½ orange
- agave syrup
- liquid vanilla
- ground cinnamon
- olive oil
Method
Soak the cashew nuts for 8 hours. Cut the pumpkin into cubes and boil until soft. Sieve, mash and set aside. Meanwhile, with a hand blender take a bowl and mix together the flour, 1/3 cup of agave syrup, the zest of one lemon and zest of half an orange, the juice of half an orange, the vanilla and one cup of plant milk. Blend until smooth. Stir in the cooked pumpkin and a spoonful of cinnamon and blend again until smooth.
Grease the sides of a loaf tin with olive oil and fill with the pumpkin mixture. Bake for about 45 minutes at 180ºC. Don’t worry if it’s slightly runny in the centre, it will set (it is not a sponge cake). While waiting, place the cashews, 150 ml coconut milk, a generous splash of agave and two tablespoons of vanilla in a bowl and blend until smooth.
When the cake is ready, leave to cool for a few minutes, remove from the mould and cover with this vanilla cream. Serve cold or at room temperature.
