Pumpkin Spiced Cake
A yummy, moist cake made from that wonderful seasonal vegetable that is normally carved and discarded.
Equipment
- Scales
- Large mixing bowl
- Food processor or grater
- Measuring Spoons
- 20 x 20cm baking pan
- Oven
Ingredients
Cake
- 150 g butter* melted
- 3 eggs
- 1 tbsp orange juice
- grated zest of half a large orange
- 3 tsp mixed spice
- 180 g brown sugar
- 375 g grated pumpkin flesh I weighed the scrapings from carving a pumpkin, then popped it in a food processor
- 100 g raisins or sultanas
- 1.5 tsp bicarbonate of soda
- 225 g self raising flour you can also make make his with half and half SR flour and wholemeal flour if wished
Icing
- 200 g soft cheese
- 50 g butter softened
- 80 g icing sugar
- grated zest of half a large orange
Instructions
- Oven 180c
- Beat the eggs into the melted butter, then add the orange juice and zest, mixed spice and sugar.
- Stir in the pumpkin and raisins/sultanas. Add the bicarb, stir in then quickly add the flour.
- Pour the mixture into a greased/lined 20 x 20cm baking pan. Bake for up to 30 mins until an inserted sharp knife or skewer comes out clean. Allow to cool fully before icing.
To make the icing
- Beat the butter and soft cheese together well. Gently stir in the icing sugar (otherwise you will create a cloud!) and once mixed, beat again.
- Spread over the top of the cooled cake (I used the back of a spoon - no need for fancy palette knives!), then scatter over the grated zest of the other half of the orange. Cut into squares, then serve.
Notes
*I have also tried this with a neutral oil instead of butter and it has worked just as well.
Due to the pumpkin and soft cheese content, this cake is best stored in the fridge and will last 4 - 5 days.
Do not throw away the seeds; they are nutritional powerhouses!
Simply dry off with kitchen paper, toss in a little oil, a pinch of salt then either 1 tbsp. smoked paprika, curry powder, cumin, dried herbs….whatever spice/herbs you choose.
Either dry fry on a medium heat, or pop on a baking tray then bake in the oven (180c) for 10 - 15 mins until they puff up.
As an update, I have tried toasting seeds in an air fryer which gives a much crunchier texture and is even tastier if you have some pumpkin flesh still attached - these bits become charred which contrasts with the sweet taste of the pumpkin. After you have added the oil and flavourings, add to your air fryer (I removed the grill at the bottom) then cook at 180c for 10 - 15 mins, stopping to shake a couple of times.
Watch carefully either way as they can burn easily.
The seeds will keep in an airtight container for up to a week.