With Halloween coming up so quickly there are lots of pumpkins in the shops at the moment. But pumpkins are far from just using as a lantern, in fact it is a crime not to cook with these gorgeous, orange fellows!
I bought one from our local veg shop and good size one for a great price of £1.99 they are grown locally and apparently this year the farmer grew a whopping 1,600 of them! There are of course some great pumpkins bargains at the supermarkets too of course.
So my lovely pumpkin is going to be made into soup, a sausage and pumpkin tray bake for supper tonight and of course I baked some for this recipe too.
You can of course use canned pumpkin puree if you prefer.
If you are cooking your own pumpkin you will need to use a 400-450g slice of pumpkin, remove the seeds. Cut this into 4 smaller chunks then baste the flesh with melted butter or sunflower oil. Bake for 35-40 minutes or until tender. Leave to cool then scoop out the flesh and puree. You will need 150g of pumpkin puree for this recipe. Make sure it is completely cool before you add it to your cake mix or you may scrabble the eggs!
I made this recipe gluten-free so I used gluten-free plain flour and an extra 1/2 teaspoon of baking powder. I baked this in my Pampered Chef Rectangle Baking Pan which is perfect for tray bakes. I reviewed it a while back but use it so often I always like to mention it as it is a very sturdy pan and give great results.
To make these delicious Iced Pumpkin and Orange slices you will need:
150g Pumpkin Puree (see notes above to make fresh)
100g butter, softened
225g of soft brown sugar or golden castor sugar
275g plain flour (I used gluten-free)
1/2 teaspoon baking powder (for gluten-free use 1 whole teaspoon)
1 teaspoon of ground cinnamon
1/2 -1 teaspoon of ground ginger
1 teaspoon of nutmeg
grated rind of 1 large orange
100g chopped walnuts
4 tablespoons of freshly squeezed orange juice
For the icing:
150g icing sugar, sifted
2 -3 tablespoons of freshly squeezed orange juice
To make this iced pumpkin and orange slice you need to:
- Grease a 33cm x 23cm baking tin (or similar size) and line at the bottom though as you can see my went up the edges (lazy I know!)
- Preheat the oven to 180ºC
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, pumpkin puree and 1 tablespoon of flour and beat together. It may curdle a little but don’t worry.
- Sift the flour, spices and baking powder into a bowl and gradually add to the cake mixture folding in gently.
- Stir in the walnuts and orange juice.
- Pour into your prepared pan and bake for 30 minutes or until the cake is golden brown and firm to touch. My oven is a bit uneven hence one side is overdone just a touch!
- Whilst it is in the oven make up your icing by simply mixing the orange juice with the icing sugar. Add the juice gradually but you are looking for a loose icing.
- Leave to cool in the tray for 5 minutes then turn out onto a cooling rack with the top of the bake facing upwards.
- Whilst the cake is still warm, spread the icing over it.
- Leave to cool completely and let the icing set.
Cut into 18+ pieces depending on the size you would like.
These store well for 3-4 day’s in an airtight container.
You could also add 150g of sultanas to this, I would love this but 50% of the household are not dry fruit fans! You could also omit the nuts again swapping it for dry fruit.
I loved these and the texture of them has been one of my favourite gluten-free bakes.
I have linked up with the Honest Mummy #TastyTueday click the badge to find more recipes including Vicki’s yummy looking No Bake Chocolate and Coconut Protein Bars .
I am also linking up with A Mummy Too ‘Recipe of the Week’ where you will find Emily has chosen three pumpkin recipe from last week and also there is some gorgeous other recipes in the link up too! Click the badge to go and see them!
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