Like carrot cake?
Then try using up your leftover pumpkin
in this clever traybake for Halloween
Cuts into 15 generous portions
Preparation and cooking times
Prep 20 mins
Cook 30 mins
(without frosting)
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs , beaten
200g butter , melted
zest 1 orange
1 tbsp 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 180C/fan 160C/gas 4.
Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl
and stir to combine. 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.
Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
2. 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.
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.
3. 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.
If you're making the cake ahead, keep it in the fridge then take out as many pieces
as you want 30 mins or so before serving.
Will keep, covered, for up to 3 days in the fridge.
Try this
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.
If you're not carving out a pumpkin this year butternut squash works brilliantly, too.
Per serving (15 slices)
408 kcalories, protein 5g, carbohydrate 52g, fat 21 g,
saturated fat 13g, fibre 1g, sugar 37g, salt 1.33 g