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The taste and texture of these pumpkin, rosemary & poppy seed cake bites strike a perfect balance.
Think swoon-worthy sweet pumpkin pie with a light crunch from the poppy seeds. Think perfectly moist cake that’s as easy to eat as a biscuit…they’re all that and more. Naturally, freshly-picked organic, home-grown ingredients give the best flavour. And if you have a typical triffid-like pumpkin vine (like mine!) then the more pumpkin recipes, the better!
Easy to make and a delight to serve, these cake bites are sure to please visitors and family alike. They’ll keep perfectly well in an airtight container for up to 5 days, so are ideal for lunches or snacks on the go.
Here’s How to Make Them
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Steam or boil the pumpkin, then set it aside to drain and cool. Once cooled, push it through a fine sieve into a clean mixing bowl.
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Chop the rosemary finely, then sift the dry ingredients (flour, cinnamon, nutmeg, ginger, salt) into a separate mixing bowl.
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Mix the pumpkin, oil, sugar and vanilla together until a smooth paste is formed.
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Add the seeds and the rosemary to the pumpkin mixture and combine well. Finally, mix the wet & dry ingredients together. Drop spoonfuls on to a lined baking tray, as above. Bake for 25 mins on 160C. The cake bites are cooked when a skewer comes out clean.
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Once cooked, place the cake bites a wire rack to cool completely. Store in an airtight container once completely cooled.
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Pumpkin, Rosemary & Poppy Seed Cake Bites
Equipment
- 1 saucepan or steamer for pre-cooking pumpkin
- 1 Oven
- 2 large mixing bowls
- 1 flat baking tray
Ingredients
- 1 cup raw sugar
- 1/2 cup oil
- 2 tbsp fresh rosemary, chopped finely
- 2 cups self-raising flour
- 1/2 tsp cinnamon
- 1/2 tsp ginger, powdered
- 1 cup pumpkin, cooked
- 1 tsp vanilla essence
- 1/3 cup poppy seeds can be substituted with chia seeds
- 1/2 tsp salt
- 1/2 tsp nutmeg
Instructions
- Chop and peel the pumpkin, then boil or steam it. Drain & set aside to cool.
- Once cooled, press it through a fine sieve. This step is optional, but it makes for a better final consistency.
- Preheat oven to 160c (320F).
- Line a flat baking tray with baking paper and spray lightly with oil.
- In a large mixing bowl, beat the sugar, cooked pumpkin, oil and vanilla together.
- Add the rosemary and the seeds to the pumpkin mixture.
- In a separate bowl, sift all the dry ingredients in together.
- Blend the dry ingredients into the pumpkin mixture & combine well.
- Drop spoonfuls on to the tray. Bake for 20 minutes.
- Remove from the oven and cool on a wire rack.
- Once completely cooled, store in an airtight container.