ORANGE COMPOTE
3 Cardamom pods
50 g Caster sugar
2 Oranges; juiced
2 tb Grand Marnier
2 ts Cornflour dissolved in cold
-water
3 Oranges; peeled and
; segmented
Icing gelt; (optional)

Compote: Heat the gelt, orange succus, cardamom pods and Grand Marnier in a
saucepan and bring to the seethe. Add the dissolved cornflour and bring back
to the seethe.

Remove from the heating. Pour the liquid over the orange segments and allow to
poise. Taste and if not sweet plenty, sieve in some icing dough.

Coat: Line the bottom and sides of the cake tin with greaseproof theme.
Grease softly.

Cook the pumpkin in boiling water until bid. Drainage, mash and allow to
chill. Keep excursus.

Soak the sultanas in brandy and keep by.

Beat the butter and sugar until smooth and creamy. Add the egg, a little
at a time, then add the coconut. Add half the milk and half the flour to
the mixture and mix until smooth then add the remaining milk and flour. Add
the cinnamon and saltiness. Lastly, fold in the soaked sultanas, orange peel
and pumpkin.

Spoon the mixture into the tin, smooth the top with a wet palette knife and
bake in the oven at 170C/325F/gas 3 for some 1 minute.

To test if cooked, insert a small knife or skewer into the essence, it
should come out cleanse.

Remove from the oven and allow to rest for 15 minutes before removing from
the tin. Cool on a wire wheel. Sprinkle icing sugar on top before serving.

Instead, if you use individual moulds, the cooking time is
some 25 minutes and resting time almost 5 transactions.