Savoury Pumpkin and Fig Cake
Ingredients
- 300 g pumpkin purée
- 80 ml olive oil
- 3 eggs
- 75 g grated Emmental cheese
- 100 g oat flour
- 75 g rice flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 4 figs
Method
1. Preheat the oven to 190°C. Stir the pumpkin purée well to remove any lumps. You can blend it if you prefer. You'll need 1 cup / 300 g of pumpkin purée.
2. Line a rectangular loaf tin, approximately 20 × 10 cm, with baking paper.
3. In a bowl, mix the pumpkin purée with the olive oil, eggs and grated cheese. In a separate bowl, combine both flours, the baking powder, salt and dried rosemary.
4. Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix. Pour the batter into the prepared tin and arrange the fig wedges on top. If you like, sprinkle with a little goat's cheese and dried rosemary.
5. Bake for approximately 35 minutes, or until golden brown and cooked through. Leave to cool before removing from the tin.