It's different and it's fat-free...so enjoy this unusual combination of fruit and vegetable flavours.

Ingredients

• 2 cups wholemeal flour
• ¾ cup sugar (white or brown)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp grated nutmeg
• ¼ cup oil or melted butter or margarine
• ¼ cup milk
• 1 cup apple sauce (see Cook's Tip)
• 2 eggs
• 1 cup mashed pumpkin
• 10-12 figs diced (or use prunes)

Low Fat Cream CheeseTopping

• 125 grams lite cream cheese
• 2 tblsp apricot yoghurt

Method

1. In a bowl stir together the wholemeal flour, sugar, baking powder, baking soda and nutmeg. Make a well in the centre.
2. In a large jug or bowl whisk together the oil or butter or margarine, milk, apple sauce, eggs and pumpkin.
3. Pour the wet ingredients into the dry and stir together gently with the figs.
4. Turn into a well-greased and lined 20cm cake tin.
5. Bake at 180ºC for 50-60 minutes until a cake skewer inserted comes out clean. Stand for 10 minutes before turning out to cool
6. Serve with low fat cream cheese topping and orange rind if wished.
7. Cream Cheese Topping
8. Beat lite cream cheese with apricot yoghurt. Sweeten if wished with icing sugar.

Cooks Tips

* Note: I used canned apple sauce in this recipe