Pumpkin Cake

Like everyone else in the world, after organising the office pumpkin carving competition, making a soup and a pie, I still found myself with an predicable, but somehow surprising, amount of pumpkin to deal with at the beginning of November. I didn’t want to throw it away, but I also kind of didn’t want to eat it.

As a vegetarian, butternut squash has become something of a staple in my life. Not a week goes by where it doesn’t feature in something that I’m cooking, and it’s got to the stage were I hate it. Can’t bare it. This happensĀ to me periodically with things that I over eat. The thought of having to eat it again is the worst – so I have to say I didn’t feel overwhelming excitement at the prospect of a month of pumpkin.

I needed a trick – something to make the pumpkin a little less obvious. I needed to hide it in something yummy. Something like a cake.

DSC01653

 

What you need

  • 300g self raising flour
  • 3tsp mixed spice
  • 2tsp bicarbonate soda
  • 175g sultanas
  • 1 pinch of salt
  • 4 beaten eggs
  • 200g melted butter
  • zest of 1 orange
  • 1tbsp orange juice
  • 500g peeled pumpkin flesh

Icing

  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 and juice of half an orange

It’s really simple

  • Grate the pumpkin into a bowl and set aside
  • Pre heat oven to 180 Degrees C and line a square tin with baking paper and butter
  • Add flour, sugar, spices, bicarbonate of soda and sultanas into a large bowl and stir all together to mix.
  • In a separate bowl beat the eggs into the melted butter, stir in the orange zest and juice.
  • Mix the wet and dry ingredients together, and then add the pumpkin.
  • Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  • Turn the cake onto a wire rack to cool, and begin to make the icing.
  • Mix all icing ingredients together and pour half on to the cake whist it’s still warm – it will soak in to the cake and make it wonderfully moist.
  • Put the other half in the fridge and put on the cake once it has fully cooled

 

This cake is s surprisingly good. It’s a really wonderful, moist cake that doesn’t taste of pumpkin at all and is a fantastic way to avoid waste. You can do what I did and take it to work and make a thousands of new friends!

This started as a way to avoid throwing away pumpkin, but my boyfriend has decided that this is new all time favourite cake – with his birthday coming up it looks like it’s going to be coming out again very soon.

 

 

 

Advertisements

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s