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  • 200g unsalted butter plus extra for greasing
  • 220g light brown sugar
  • 2 eggs
  • 250g grated pumpkin. We’ve used the Red Kuri variety for this recipe.
  • Zest of 1 orange
  • 2tsp ground ginger
  • 200g self-raising flour


  • 150g unsalted butter
  • 300g icing sugar
  • 1tbsp of cream cheese

You will also need:

  • 1 x 20cm cake tin
  • A mixture of brambles, figs, calendula & nasturtium flowers to decorate (optional)

Who doesn’t love cake? This is a great alternative to carrot cake and makes for a very beautiful centrepiece for a special occasion.

Alternatively, just bake it to spoil yourself on a cold autumnal afternoon and enjoy in peace with a warm cuppa. We won’t tell a soul!


  1. Preheat the oven to 170c and grease and line your cake tin.
  2. Put the butter, sugar and eggs into an electric mixer and beat until light and fluffy.
  3. Fold in the grated pumpkin, orange zest and ground ginger.
  4. Next, gently fold in the self-raising flour until combined and then transfer the batter into the cake tin.
  5. Cover the cake loosly with foil and bake for 60 minutes. Remove the foil and bake for a further 20 minutes. Test the mixture is cooked by inserting a skewer into the cake and if ready it will come out clean. If any wet batter sticks to the skewer bake for a further 10 minutes and test again.
  6. Leave to cool completely before icing. Resist the temptation!
  7. To make the icing beat the butter in a kitchen mixer or use an electric hand whisk until lovely and light. Add in the icing sugar and whisk both ingredients together. Add a tablespoon of full fat cream cheese to the icing to take the edge off the sweetness.
  8. Enjoy with a cup of tea in peace!