Pumpkin Crumble Cake

Adapted from Minty’s Kitchen

Method:

• To make Crumble: Blitz everything together in the food processor until it resembles breadcrumbs. Set aside.

• Preheat oven to 170 deg C. Line a 22cm round cake tin with baking paper.

• Cream butter and sugar until light and fluffy. Add in eggs, one at a time.

• Beat in pumpkin puree, cognac and lemon juice.

• Fold in flour alternately with milk, beginning and ending with flour. Stir until batter is smooth.

• Pour batter into prepared tin. Smooth the top.

• Sprinkle crumble all over the top and bake for 1 hr.

To make 1 cup of pumpkin puree you will need 350g of pumpkin. Cut the pumpkin into chunks (with skin on) and steam until flesh is soft. Scoop out the flesh and push through a sieve or puree in a food processor.