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Wednesday, September 17, 2008

Pumpkin and Poppyseed Velvet Cake Recipe

A girlfriend of mine made this delicious cake at a birthday luncheon I went to recently. I loved this recipe and asked her to give it to me so I could add it to my recipe site. I have adapted it slightly so that it has only half the amount of sugar, a little less butter and more lemon to it.


150g butter
1/2 cup caster sugar
1/4 cup splenda
1 large cup pumpkin - cooked and finely mashed
1 tablespoon lemon rind finely grated
1 tablespoon lemon juice
2 teaspoons poppyseeds
1 1/2 cups SR flour
2 eggs - separated


Preheat oven to 180C fan forced.
Grease and line a 20cm ring cake pan.
Cream butter, splenda and sugar until light and creamy.
Beat in egg yolks, one at a time and beat well after each addition.
Add pumpkin, lemon rind, juice and poppyseeds. Beat until light and smooth.
Gently fold in the flour, being careful not to overmix.
Beat egg whites until soft peaks form. Fold in gently to cake mix and lightly blend through.
Pour into cake tin and bake in oven for around 35 - 40 minutes. Test with a skewer and if it comes out clean, then your cake is cooked.
Let stand in tin for about 5 minutes then turn out on a wire rack and let cool completely.
Ice with cream cheese frosting.


75g light cream cheese
30g butter
1 1/2 cups (approx) icing sugar.
Allow butter and cream cheese to reach room temperature then beat with an electric mixer until soft and creamy. Add icing sugar, about 1/2 to start with, adding a little more at a time until you have the desired thickness and quantity. Spread over cake and allowing to slightly lap over the sides.