500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting:
200g pack soft cheese
100g icing sugar
zest 1 orange
juice of half an orange
Heat oven to 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 one of the mixing bowls and stir to combine. In another mixing bowl 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 minutes, or until golden and springy to the touch.
To make the frosting, in a mixing bowl, beat together the cheese, butter, icing sugar, orange zest and 1 tablespoon of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 minutes 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.
It’s sometimes a good idea to trim the edges of the cake so they are flat. 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 minutes or so before serving. It will keep if covered, for up to 3 days in the fridge.
What’s you favourite Halloween/Autumn recipe? Let us know in the comments below or email us recipes/suggestions.