- 225g flour, plain
- 1tsp baking soda
- ½tsp ground nutmeg
- ½tsp ground ginger
- ½tsp ground cinnamon
- 125g butter
- 260g honey
- 1 egg
- 1tbsp finely grated orange zest
- 400g pumpkin puree
- 100g rolled oats
- 125g cream cheese (Philadelphia)
- 60g icing sugar
- 2tsp finely grated orange zest
- 1tbsp orange juice
Note: If you don’t want to use canned pumpkin puree and would prefer to make your own, you can
find the step-by-step guideline within Pumpkin Cheesecake recipe.
Preheat oven to 180C. Brush a 20cm round cake tin with butter and line base and sides with paper.
Grease the paper. Place flour, soda, spices and butter in a food processor. Using a pulse function,
press the button for 15sec or until mixture is a fine crumbly texture.
Place the egg in a bowl and beat it lightly. Zest the orange.
To the flour mixture, add honey, egg, 1tbsp of orange zest and pumpkin. Process 10sec until just
combined. Transfer to a bowl.
Add the oats and fold them in carefully. Pour mixture into prepared form.
Smooth the surface of the cake. Bake 45mins or until a skewer comes out clean when inserted in
centre of cake. Leave cake in form 10mins.
Turn the cake onto wire rack to cool completely. To make the cream, place cream cheese and icing
sugar in a bowl. Beat until light and creamy.
Juice the orange. Add 1tbsp of juice and 2tsp of orange zest. Beat 3mins or until mixture is smooth
Spread the cream over top of cake using a flat-bladed knife or a spatula. Serve with tea.