Ingredients and equipment
- Cake tins: 2 sponge tins, 9 inches in diameter
- 300g self raising flour
- ½ teaspoon baking powder
- 450g (1lb) Muscovado or light brown sugar
- 4 eggs
- 325g sunflower oil
- 125g grated pumpkin
- 150g macadamia nuts, chopped
- A level teaspoon each of cinnamon and allspice
- Pinch of salt
- Lime Frosting:
- 150g butter
- 300g Philadelphia cream cheese
- 150g icing sugar
- 1 lime
- Preheat the oven to 180C (350F, Gas mark 4). Lightly oil the cake tins and line each one with a disc of parchment paper.
- Sift together the flour, baking powder, spices and salt. Beat together the sugar and oil until smooth.
- Separate 2 of the eggs. Beat the other 2 whole eggs plus the 2 egg yolks into the sugar and oil mixture. Fold in the grated pumpkin, the nuts and the flour. Whisk the egg whites until stiff and fold into the mixture.
- Divide the mixture between the 2 cake tins and bake in the oven for 45 minutes to 1 hour until firm to the touch. Allow to cool a little then turn them out onto a cooling rack. Peel the zest from the lime with a potato peeler and cut into fine strips. Set aside.
- Beat together the butter and cream cheese, and slowly work in the sifted icing sugar.
- Add the juice of half the lime. Sandwich together the 2 cakes with some of the icing sugar and place it on your chosen serving dish.
- Apply the rest of the icing to the sides and top of the cake. Decorate with the strips of lime zest.
Philippa lives on a Sussex farm, producing beef, poultry and lamb.
The mum-of-four, who’s appeared on TV’s Masterchef, is a champion of locally produced food and a big fan of fresh ingredients.
Philippa devises these recipes specially for Farmers Weekly readers every month.
For more recipes, click here.