Pumpkin and Cashew Nut Torte
For the cake:
(see the note)
Grated lemon zest
All purpose flour
For the topping:
chopped very finely in food processor
plus food colouring (orange)
Yellow food colouring
I used natural colouring
Preheat the oven to gas mark 4/180c . Have the greased tin ready (shaped like the picture) then cream the butter and the sugar until pale and fluffy.
Now add the egg yolks one by one, then add the lemon zest, then the vanilla extract and mix.
With a spatula, fold in the pumpkin purée, cashew nuts then add the flour then fold in lightly.
Whisk the egg white, then add to the mixture and fold in. Don’t over fold it, it should be very light – then pour into the prepared grease proofed case.
Put the cake tin on the middle shelf and cook for about 30 mins. Keep an eye on it or it will burn! Insert a skewer into the centre of the cake – if it comes out clean, it’s ready.
Remove from the oven and keep in the tin for 10 mins or so. Then take it out from the tin, but leave it in the grease proof case until it has completely cooled on a wire rack.
Heat the chopped apricot with the jam and pour it over the cake, making sure you cover the sides as well.
With a spatula sprinkle the chopped chocolate on the side, or, if you have a better way then do it. I sometimes roll the the cake on the chocolate, but only if you have not yet glazed the top.
Mix the icing sugar with the food colouring then add 1teaspoon of hot water. Mix well, then pour over the cake.
Make sure you cover all of the top of the cake. Sprinkle with a little chocolate just for decoration. then let it set.
You can keep this cake for up to a week in a dry tight cake tin.
Fresh Pumpkin Purée
this way you will get a very light cake