Name: Freekeh pumpkin coffee cake with walnut streusel
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 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 salt; 1/2 tsp ginger ground; 1/4 tsp nutmeg ground; 1/4 tsp cloves ground; 2 eggs; 250 g pumpkin roasted, mashed; 250 ml yoghurt full cream plain; 80 ml vegetable oil; 1 tsp vanilla extract; streusel topping; 50 g walnuts chopped; 25 g brown sugar; 25 g butter; 25 g flour; 1/4 tsp cinnamon ground

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Ingredients (21)

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	salt
1/2 tsp	ginger — ground
1/4 tsp	nutmeg — ground
1/4 tsp	cloves — ground
2	eggs
250 g	pumpkin — roasted, mashed
250 ml	yoghurt — full cream plain
80 ml	vegetable oil
1 tsp	vanilla — extract
	streusel topping
50 g	walnuts — chopped
25 g	brown sugar
25 g	butter
25 g	flour
1/4 tsp	cinnamon — ground

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Method:

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.

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