Ingredients:
- 125g soft butter/margarine
- 200 ml sugar
- 3 eggs
- 1 cup (250ml) cake flour
- 15ml baking powder
- 2 ml salt
- 3 cups (750 ml) cooked finely mashed pumpkin
- 5 ml vanilla essence
- fine cinnamon
Sauce:
- 4 eggs
- 1 cup (250ml) water
- 1 cup (250ml) sugar
- pinch of salt
- 1 heaped tablespoon maizena
- ½ cup (125ml) lemon juice
Method:
Preheat oven to 180 °C. Beat the butter, eggs and sugar well. Add to egg mixture the flour, salt and baking powder which have been sifted together. Mix well. Add cooked pumpkin, vanilla. Mix until well blended. Pour into greased muffin pans. Bake until done. Leave to set and cool. Combine the sauce ingredients. Cook and stir over medium heat until the sauce thickens. Drizzle spoonfuls of the sauce over baked pumpkin cakes. Sprinkle with cinnamon-sugar. The pumpkin cakes freeze well. Keep the leftover sauce in the fridge.
ENJOY / LEKKER EET
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