Pumpkin Ring Cake

500g (1lb) pumpkin

4 medium eggs

250ml (1/2 pt) melted butter

300g (12oz) flour

pinch of salt

1 tsp baking soda

200g (8oz) caster sugar

150g (6oz) chopped hazlenuts (optional)

1 dsp ground cinnamon

1 lemon

100g (4oz) icing sugar


Preheat the oven to 160oC Gas Mark 4

* Cook the pumpkin flesh in boiling salted water for 15 minutes, drain and blend or puree in a food processor.

* Beat the eggs with the oil and pumpkin puree. Add the sieved flour, soda, chopped nuts, cinnamon and a pinch of salt.

* Pour the batter into a lightly floured ring mould and bake for approx I-I _ hrs, unmould and cool.

* Add the lemon juice to the icing sugar and pour over the ring cake, decorate with hazlenuts nuts.