I was supposed to post this during halloween but got too busy with uni that I completely forgot about it. Now that I am almost done with uni, I have all the time in the world to bake and post new recipes. For this pumpkin tray bake, I’ve used Kent pumpkins but butternut pumpkins work as well too. I’ve not tried using canned pumpkin puree, it should work too as long as the amount of pumpkin remains the same.

Ingredients

1. 300g steamed pumpkin or 300g pumpkin puree
2. 50g caster sugar
3. 50g brown sugar
4. 2 eggs
5. 200g almond meal
6. 80ml olive oil
7. 1 tsp vanilla essence
8. 1 tsp cinnamon powder
9. 1/2 tsp mixed spice
10. 100g dark chocolate (70% Lindt dark)
11. 50ml skim milk
12. 10g butter
13. Cocoa powder (optional)

Directions 

Preparation time: 10min
Baking time: 20-25min or when the skewer comes out clean

1. Preheat the oven to 180 degrees
2. Lightly grease and prepare a 21cm square cake pan
3. Place the steamed pumpkin, caster sugar, brown sugar, eggs, vanilla essence, olive oil, cinnamon powder and mixed spice into a food processor and blend it until uniform mixture
4. Fold in the almond meal until consistent
5. Pour the batter into the cake pan and place it in the oven to bake for 20-25min or when the skewer comes out clean
6. Leave it to cool
7. To prepare the ganache, chop up the chocolate into tiny pieces
8. heat the skim milk and butter over the stove and remove it just before it starts to boil
9. Pour the heated liquid over the chocolate and mix it well until a smooth chocolate ganache is formed
10. Leaving the traybake in the cake tin, pour the ganache over the traybake and leave it to cool completely

There you have it! Gluten-free chocolate pumpkin traybake!