|200 g||freekeh flour|
|200 g||brown sugar|
|1 tsp||Robertson's baking powder|
|1 tsp||Robertson's bicarbonate of soda|
|1 tsp||cinnamon — ground|
|1 tsp||espresso — powder|
|1/2 tsp||ginger — ground|
|1/4 tsp||nutmeg — ground|
|1/4 tsp||cloves — ground|
|250 g||pumpkin — roasted, mashed|
|250 ml||yoghurt — full cream plain|
|80 ml||vegetable oil|
|1 tsp||vanilla — extract|
|50 g||walnuts — chopped|
|25 g||brown sugar|
|1/4 tsp||cinnamon — ground|
Preheat the oven to 180 degrees C.
Make the streusel by mixing all the ingredient with your hands until it resembles course crumbs and set aside.
Grease and line a 22cm springform cake tin.
Mix together the freekeh flour, sugar, baking powder, bicarb, spices, espresso powder and salt in a large mixing bowl.
In another bowl, whisk together the eggs, pumpkin, yoghurt, oil and vanilla.
Add the wet ingredients to the dry ingredients and beat until well mixed and smooth.
Pour the batter into the prepared cake tin and sprinkle the streusel over the batter.
Bake the cake for 50 – 60 minutes until a toothpick inserted comes out clean.
Cool on a wire rack, remove from the tin and serve.
Reprinted with permission of HeinStirred.