Wednesday, 12 February 2020

Spiced Orange & Pumpkin Cake - A great way to use up all those winter squash, try it, it's delicious...

Hello everyone.  I have another recipe to share with you today.  This is a family favourite of ours, Little T particularly loves it.  As some of you know we have an allotment, where we grow our own fruit and veg.  For those of you over the pond who may not know what an allotment is, it's a small plot of land rented from either a private landlord or by the local council.  It's a great way to get outside and grow your own food and you get to meet lots of lovely people too.  We live in a very small flat and so with no garden of our own, our allotment is our little outdoor space.




In the autumn we harvested many, many winter squashes.  These store over the winter really well and will last until around March or April.  It's about this time of year that I start to process any of the squash that we have left for storing in the freezer.  I simply boil, mash and freeze.  You can use any kind of winter squash or pumpkin for this recipe, so if you don't grow your own, most supermarkets will sell some kind of winter squash and some places also sell tinned pumpkin puree.



We grew so many winter squash last year and still have many of the Crown Prince (the blue ones) and Uchiki Kuri (orange) ones left.  These are both particularly good for this recipe...





Spiced Orange & Pumpkin Cake


Ingredients

135g plain flour
220g soft brown sugar
1tsp baking powder
110g oil or melted butter
175g pumpkin / squash puree
2 eggs
Pinch of  mixed spice
Pinch of nutmeg
2tsp orange extract
Zest of 1 orange
Icing / frosting
Orange slices for decoration (optional)



  • Preheat oven to 170℃
  • Line and grease a 7 or 8 inch cake tin (we use an oblong tin but it doesn't really matter what shape)
  • Mix all dry ingredients together in a large bowl
  • Add all wet ingredients to another bowl and beat until well mixed
  • Combine the wet and dry ingredients together and mix until incorporated
  • Pour into the tin and bake for 25 mins
  • When the cake is cooked (when poked with a skewer it should come out clean), turn out on a rack to cool
  • Once cool, ice and decorate with orange slices



We often use shop bought buttercream icing for this cake but you can also make an orange drissel, by combining a little orange juice with icing sugar and orange extract.  The cake may also be enjoyed with no icing at all...




Pin it for later...




I hope you will give this a try and I will be back very soon...

Catherine
x


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4 comments:

  1. It looks delicious and what a lovely photo of the different kinds of squash!

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    Replies
    1. Winter squash are great. They keep you going in fresh veggies when not much else is growing in the winter.

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  2. It does look good. And the picture of your beautiful pumpkins in so many colors is wonderful!

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    Replies
    1. The recipe also makes great muffins too, if you adjust the cooking time.

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