Spiced pumpkin and orange cake halloween style
After making the blackberry and apple muffin cake I have stuck to the main ingredients and been swapping flavours etc as it a really easy cake to make. In this case I swapped the apples and blackberries for grated pumpkin and orange zest. The first one I made was delicious but had a damp texture to it, so second one up I reduced the amount of pumpkin, added sultanas and removed the orange juice I used in the first. After having a quick look around the internet after, I did actually find that Nigella’s pumpkin cake here she describes the cake as damp. Hey so just call me Nigella and this recipe is a bit healthier on the fat content front!!! The recipe below shows pumpkin weights for damp style (but very yummy cake) or more crumbly cake, so it is your choice!!!
To make the Spiced Pumpkin cake you need:
300g of self-raising flour (or in my case 300g Gluten free flour + 2 tsp baking powder)
1/2 tsp of bicarbonate of soda
2 tsp ground mixed spice
2 tsp ground ginger
1 tsp cinnamon
2 eggs beaten
75ml natural yoghurt
115g soft brown sugar
6 tbs sunflower oil
350g of grated pumpkin or 200g grated pumpkin (see above note on different texture)
The zest of two oranges
A handful of sultanas (optional)
For the icing you need:
150g sifted icing sugar
2 tbls of freshly squeezed orange juice (may need a little more)
Orange food colouring or yellow and red mixed like I did.
For the decoration you will need:
150g plain chocolate (I used Tesco everyday range at 33p for 100g)
2 silver balls for spiders eyes
To make the cake:
- Preheat oven to 200ºC/400ºF/Gas Mark 6
- Grease and line a 20cm deep cake tin
- Combine flour, baking powder (if using for Gluten free), bicarbonate of soda, spices in a large bowl
- In a separate bowl mix the eggs, yoghurt, milk, sugar, oil, orange zest, grated pumpkin and sultanas if using.
- Pour the wet mixture in with the dry ingredients and stir together until completely combined
- Pop the mixture into the prepared cake tin.
- Bake for 45 – 55 minutes until firm to touch and when you put a skewer in the middle of the cake it come out clean. Check at 40 minutes and if needed cover top with a bit of foil to prevent burning the top.
To make the spider web decoration:
Melt the chocolate in a bowl over a saucepan of simmering water. Put into a piping bag and pipe a circles of chocolate, getting smaller onto greaseproof paper on a flat surface e.g baking tray.. I drew around the cake tin to give me a starting point, though as you can see in the picture I should have started inside the circle to fit perfectly!!! Once you have done your circles just pipe line across to give a simple web affect. You can see it is okay to be wobbly. The spider is just a body shape, add eight legs. Pop in the fridge to set. I added the eyes once the chocolate had set using a bit of icing for glue. Once the chocolate is set and your cake is cooled then make the icing.
To make the icing:
Put the sieved icing sugar in a large bowl and gradually add the orange juice, mixing well in between. You are after slightly runny icing so it drips down the sides of the cake. When you have got the right consistency add a few drops of colouring and mix until even colour.
Now pour the icing over the cake letting it slide down the sides. Peel your web off the greaseproof paper and place on top. Add your eyes to the spider and put the spider on it’s web.
So there you have it, a yummy and honestly quite simple Halloween cake. Thank you to my husband for putting my cake in a fab Halloween scene for the photo:-)