IN THE POT | PUMPKIN, ORANGE & POPPY SEED CAKE

ByGnomeAngel

Today I’m sharing with you one of my all time favourite cake recipes.  This cake is so easy to make, it’s always so very moist and it has pumpkin in it so it’s got to be healthy for you!  I’ve made the cake both with the syrup topping and I’ve iced it with the icing from the Vegan Carrot Cake.  (I actually prefer it with the icing as it’s not as sweet as the syrup.)

I’m also a big fan of using this recipe to make cupcakes.  It’s just so versatile and awesome.

(It’s also a great way to sneak some vegetable into the diet!)

Don’t forget all this month I will be raising money for the Australian Red Cross through their Big Cake Bake.  If you’d like to make a donation please visit my sponsorship page, or alternatively if you’d like to get involved check out the Red Cross Big Cake Bake.

Pumpkin, Orange & Poppy Seed Cake

330g (11½ oz) unsalted butter, diced, softened

330g (11½ oz) caster sugar

4 eggs

grated zest of 3 oranges

grated zest of 3 lemons

30g (1 oz) poppy seeds

400g (14 oz) self-raising flour

300g (10½ oz) pumpkin puree (boiled and mashed pumpkin)

Syrup

330g (11½ oz) caster sugar

90ml (3 floz) freshly squeezed lemon juice

90ml (3 floz) freshly squeezed orange juice

1.  Preheat the oven to 160°C (320°F).  Line a 25cm (10in) round cake tin with baking powder.

2.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 5 minutes until pale and creamy.  Add the eggs one at a time, beating well after each addition.  Add the orange and lemon zests, poppy seeds, sifted flour and pumpkin puree.  Mix on low speed until combined.

3.  Spread the mixture into the prepared tin.  Bake for 1½ hours, or until a skewer inserted into the center of the cake comes out clean.  (While the cake is baking, prepare the syrup.)

4.  SYRUP In a small saucepan, combine the sugar, lemon juice and orange juice.  Bring to the boil, stirring, then remove from the heat.

5.  Pour the hot syrup over the cake as soon as it comes out of the oven.  Allow cake to cool completely in the tin.

Store in an airtight container for up to 3 days.

Source: Bake: Essential Companion, Alison Thompson, page 360.

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3 Comments

  1. I’m making this today too…my first attempt. I have the same book by Alison Thompson…it’s the best!

  2. Meat Ball Soup Lenuta’s style

    Preparation time: 30 min. Cooking time ~ 1 hour

    Ingredients: 3 l water 2 lemons

    1 carrot

    1 onion

    1 parsnip

    2 bunch parsley

    3 tomatoes, 1 egg 2 tsp sour cream or European yogurt

    700 g means veal meat 500 beef bones (optional) 2 tsp rice

    1 spoon vegetta ( dry vegetable for soup – optional)

    salt and paper as preferred. Preparation :

    In a small bowl mix means meat with the rice after you wash it little bit and one bunch of parsley finely chopped. Make balls about 2 cm in diameter.

    In a large pot add the water and beef bones and boil for 20 to 30 minute ( I would look at it from time to time and remove any impurities that can be seen on top), after that take the bones out and add carrot, onion, parsnip and tomatoes finely chopped and boil for another 10 minutes.

    Add the vegetta.

    Add the balls to the soup and boil for another 15 minute or until the meat is cooked, add salt and paper.

    Add the lemons juice.

    Beat up the egg and mix it in the soup with a fork, boil for further 2 minutes and switch off.

    Sprinkle the other bunch of parsley finely chopped on top.

    You could serve it with sour cream or European yogurt.

    Bon appetite

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