Monday, 18 October 2010

ICCHFC - Week 56: Pumpkin cake

Sara was baking duty this week and went very seasonal with a pumpkin cake.

It was very carrot cake-esque, with a similar texture and flavour. I'd need to have a slice of each side by side in order to tell the difference (that's not a slight on Sara's cake rather a comment on my rubbishness). I was the only person to have the orange cream cheese frosting and I thought it added a lovely piquancy. Definitely better with than without.

However, now the remaining frosting has been donated to me to do something with (or else it would have been chucked). I think a baked cheesecake may be in order.

Sara's pumpkin cake (taken from Good Food)

Ingredients:
300g self-raising flour
300g light muscovado sugar
3tsp mixed spice
2tsp bicarbonate of soda
175g sultanas
½tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting:
200g pack soft cheese
85g butter , softened
100g icing sugar, sifted
zest 1 orange and juice of half

Method:
1. Heat oven to 180°C. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
3. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin.
4. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
5. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
6. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
7. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.

TIP: Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking - yours may take less or more time to cook through. Butternut squash works brilliantly, too.

2 comments:

  1. It was just like a carrot cake. It looks dense but was surprisingly light.

    ReplyDelete

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