First of all, I would like to apologise for the lack of posts the last week or two – I have been in a lot of lower back pain the last few weeks, Its been completely debilitating some days, So I have done little more than lay around in agony in my spare time.
I have however been baking.
As you may remember, it was my birthday on Saturday, so I wanted to bake some cake to take to work. I decided to go seasonal and make a pumpkin cake. Today I am sharing the recipe with you. I invented and published this recipe over 2 years ago but this time I remembered to take pictures before they all got scarfed down! So for the many of you who have been so lovely as to follow me since then, here is the recipe again!
250g Butter, Very Soft
225g Plain Flour
1tsp Bicarbonate of Soda
300g Golden Caster Sugar
1tsp Ground Cinnamon
1tsp All Spice
300g Grated Pumpkin
2tbsp Golden Syrup
1. Preheat oven to 160C.
2. First, you should carve the top of the pumpkin off and empty out the insides. then carve it into wedges and peel.
3. Grate the pumpkin. 300g of pumpkin is roughly half of a small pumpkin.
4. Cream the sugar and butter together until light and fluffy. Add the flour and other dried ingredients slowly to the butter and sugar mixture. it will become stiffer but should still be soft.
5. Crack the eggs into a mug and beat them until combined. add them slowly to the mixture. If you add them too quickly or do not mix it in thoroughly enough, the mixture could split. (If it splits, you can rescue it by adding a little more flour)
6. Add the pumpkin and mix in thoroughly. This is another opportunity for the mixture to split, some pumpkins have more moisture than others and if your pumpkin has a lot of water, it may reject the fats. Again this can be remedied by adding a little more flour to bind it back together.
7. Finally, stir in two tbsp of golden syrup.
8. Spoon into the cupcake cases prepared earlier and bake for 15 to 20 minutes. they should be golden in colour but still a little sticky. A skewer inserted into the center should come out clean.
9. Leave to cool and Ice as desired. Thid time I used vanilla frosting and gold pearls to decorate.
I also had a bit of an icing experiment using glace icing.
For this version of the cake I used the same amount of mixture and just cooked it in a cake tin for around 45minute to an hour. I then covered the cake with white glace, then piped a spiral of black glace on top then using a toothpick much like you would for standard feather icing I dragged a line from the center to the edge to create a sort of spider web effect.