Orange pumpkin cake

Orange pumpkin cake

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 sugar
200g butter (or marge)
200g self raising flour
4 eggs
1 orange, grated rind and juice

Topping:
100g butter
3 tbsps icing sugar
2 tbsps pumpkin jam

  1. Butter 2 sandwich tins. Cut a circle of baking parchment for each and place in the tins, then butter this, too.
  2. Cream butter and sugar, beat in orange rind.
  3. Add eggs one at a time, and beat thoroughly.
  4. Stir in flour and orange juice. This makes a loose, dropping constancy, and makes the cake nice and moist.
  5. Bake for 20-25 minutes at C180°.
  6. Turn out and cool on a wire rack.
  7. Cut each cake in half, horizontally, and sandwich together with generous amounts of pumpkin jam.
  8. 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.
Advertisements