Pumpkin cake with dark chocolate drizzle

Ingredients

300 g pumpkin (peeled, finely grated)

260 g flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1/3 cup vegetable oil (I used rapeseed)

160 g sugar

2 eggs, beaten

1 and 1/2 teaspoons ground ginger

1/2 teaspoon turmeric

1/2 cup sultanas

Zest and juice of 1 lemon

1 teaspoon lemon extract

Butter for greasing and flour for dusting the pan

For the chocolate drizzle:

3 tablespoons each cocoa powder, honey and coconut oil

3-4 tablespoons milk

Preparation

Preheat the oven to 350 F/ 180 C/ gas mark 4. Grease a 23 cm square baking dish with a little butter. Sprinkle it with some flour (about 1/2 tablespoon) ensuring it spreads evenly all around the dish. Turn upside down to remove any excess flour. Set aside.

In a bowl combine the flour, baking powder and soda, ginger, turmeric and lemon zest. Stir well. Set aside.

In a large dish beat the sugar and oil for a couple of minutes, then add the eggs and lemon extract and continue beating for another 2 minutes or so, gradually adding the lemon juice.

Combine the grated pumpkin with the sultanas and add to the egg mixture. Stir thoroughly.

Fold in the flour mixture and stir until the dry ingredients are no longer visible. Pour the batter into the prepared baking dish and bake for 50 minutes.

Remove from the oven and allow to cool in the baking dish.

While the cake is cooling make the chocolate drizzle. Place a bowl over a pot of hot (but not boiling, only simmering) water (about 3 cm of it) and add the cocoa, coconut oil and honey. Stir continually for a minute or so, then add 1-2 tablespoons of milk. Stir until the mixture is smooth and glossy. Add a bit more milk if the mixture is too thick. Drizzle the warm mixture liberally over the cake and serve.