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Pumpkin and walnut roulade
Pumpkin and walnut roulade
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cream cheese filled roulade with fresh raspberries - stunning!
Ingredients:
  • 1/2 small butternut pumpkin, peeled, cut into 1cm pieces (to give 250g)
  • 150g brown sugar
  • 3 eggs
  • 110g self-raising flour
  • 3.75 gm mixed spice
  • 5.00 gm ground cinnamon
  • 100g walnuts, finely chopped
  • 300ml thickened cream
  • 57.20 gm honey, plus extra to drizzle
  • 250g packet cream cheese
  • 2 x 125g punnets raspberries, plus extra to serve
  • 24.00 gm icing sugar, sifted, plus extra to dust
  • Mint leaves, to serve
Instructions:
  • Preheat the oven to 180°C while preparing a 20cm x 30cm lamington pan by greasing and lining it with baking paper.
  • Steam the pumpkin until tender over gently simmering water for 5-7 minutes. Once cooked, transfer the pumpkin to a bowl, mash well until smooth, and set aside to cool.
  • With electric beaters, whip brown sugar and eggs for 3-4 minutes until thick and pale. Mix in flour, mixed spice, and cinnamon. Fold in pumpkin, transfer to pan. Top with walnuts and bake for 15 minutes until golden and set. Allow to cool fully in the pan.
  • Whip cream, honey, and cream cheese together using electric beaters until soft peaks form, about 2-3 minutes.
  • Flip the cake onto a fresh tea towel and evenly spread the cream mixture over it, leaving a 2cm border. Sprinkle half of the raspberries on top. Using the tea towel as a guide, gently roll up the roulade starting from the longest side.
  • Blend together the icing sugar and the remaining 125g raspberries in a food processor until smooth. Strain the mixture through a sieve, using the back of a spoon to push out all the juice.
  • Sprinkle the roulade generously with powdered sugar, then cut it into 3cm slices. Top with a luscious raspberry sauce, and garnish with fresh mint leaves and more raspberries. Enjoy!

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