2025 03Nympton News Autumn final with bleed - Flipbook - Page 40
Pumpkin tray cake
Ideal for all that carved out pumpkin nesh!
For drenching and frosting
200g pack soft cheese
85g butter
softened
100g icing sugar
sifted
zest 1 orange and juice of half
For the cake
300g self-raising nour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs - beaten
200g butter - melted
zest 1 orange
1 tbsp orange juice
500g pumpkin nesh, grated
Method
step 1 Butter and line a baking or small roasting tin with baking parchment.
Put the nour, sugar, spice, bicarbonate of soda, sultanas and salt into a
large bowl and stir to combine.
step 2 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 at180C/fan 160C/gas
4., or until golden and springy to the touch.
step 3 Frosting - beat together the cheese, butter, icing sugar, orange zest
and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
When the cake is done, cool for 5 mins 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.
step 4 Give the frosting a quick beat to loosen, then, using a palette knife,
spread over the top of the cake in peaks and swirls. Will keep, covered, for
up to 3 days in the fridge.
From BBC Good Food
40
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