- 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!
- Preheat the oven to 170c and grease and line your cake tin.
- Put the butter, sugar and eggs into an electric mixer and beat until light and fluffy.
- Fold in the grated pumpkin, orange zest and ground ginger.
- Next, gently fold in the self-raising flour until combined and then transfer the batter into the cake tin.
- 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.
- Leave to cool completely before icing. Resist the temptation!
- 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.
- Enjoy with a cup of tea in peace!