Rosa's Farm by Rosa Mitchell

Author:Rosa Mitchell
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T16:00:00+00:00

METHOD

Preheat the oven to 180ºC (350ºF/Gas 4). Lightly grease and line the base and sides of a 23 x 29 cm (9 x 11½ inch) lamington tin with baking paper.

Put the pumpkin into a saucepan and pour in enough cold water to cover. Bring to the boil and cook until tender. Drain well, then mash the pumpkin and set aside to cool to room temperature.

In a bowl, beat together the sugar and eggs until pale. Add the flour, mixed spice and cinnamon and stir well. Add the mashed pumpkin and stir gently to combine. Pour the mixture into the prepared tin and sprinkle the walnuts evenly over the top. Bake in the oven for 15 minutes, or until cooked through when tested with a skewer. Allow to cool in the tin.

Meanwhile, beat the cream cheese and honey together in an electric mixer for about 5 minutes until light and fluffy. When the cake is cool, turn it out onto a clean tea towel (dish cloth).

Spread the cream cheese mixture evenly over the top of the cake, leaving a 2 cm (¾ inch) border around the edges. Holding the tea towel along one of the longest sides, gently roll the cake to make a log — don’t worry if it cracks a little as you roll, it adds to the rustic appearance and it will taste great anyway. Trim the edges neatly and dust with icing sugar before cutting into slices and serving.

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