I was trying to make cakes for my art group that reflected the subject each session. After a good start of pairing painting pumpkin still lifes with pumpkin jam-filled Ensaimada, and apple cake with drawing apples, things went a bit off track.
This week we did ‘light and shade’, and I realised afterwards I’d accidentally followed the theme with ‘dark’ chocolate beetroot cake and ‘light’ Orange pumpkin cake, my recipe. Here’s my recipe:
200g butter (or marge)
200g self raising flour
1 orange, grated rind and juice
3 tbsps icing sugar
2 tbsps pumpkin jam
- Butter 2 sandwich tins. Cut a circle of baking parchment for each and place in the tins, then butter this, too.
- Cream butter and sugar, beat in orange rind.
- Add eggs one at a time, and beat thoroughly.
- Stir in flour and orange juice. This makes a loose, dropping constancy, and makes the cake nice and moist.
- Bake for 20-25 minutes at C180°.
- Turn out and cool on a wire rack.
- Cut each cake in half, horizontally, and sandwich together with generous amounts of pumpkin jam.
- Beat butter, sugar and jam together to make a butter icing, and apply to the top of the cake. (The pumpkin jam gives the icing a lovely orange colour). Make swirly patterns with a fork.