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Autumnal Cake

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Autumnal Cake

Yields10 Servings

 250 g Plain flour
 2 tsp Baking powder
 1 tsp Bicarbonate of soda
 1 tsp Fine sea salt
 1 tsp Ground cinnamon
 1 pinch Fresh nutmeg
 1 pinch ground cloves
 250 ml Sunflower oilplus a little extra for greasing tin
 200 g Light brown sugar
 75 g caster sugar
 4 Eggs
 250 g Pumpkin Puree or butternut squash/sweet potato puree
 1 tsp Vanilla extract
 1 Orange (zest)
Thyme Icing
 2 tbsp Icing sugar
 1 tsp Fresh thyme leaves

1

Preheat oven to 180°C. Using a pastry brush grease tin (loaf or bundt) then set upside down to let excess oil run off.

2

Combine flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves in a bowl. Then set aside.

3

In another large bowl combine the wet ingredients sunflower oil, sugars, eggs, pumpkin puree (or other puree), vanilla and orange zest. Whisk ingredients together until smooth.

4

Tip half the dry ingredients into the wet and whisk until incorporated, repeat until all the dry ingredients are incorporated and you have a thick smooth batter. Pour into the prepared tin and bake for 55 -60 minutes. To test pierce with a skewer, skewer should come out clean.

5

Remove the cake from the oven and allow to rest in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.

6

When cooled and ready to ice, make icing by whisking a teaspoon of water at a time into the icing sugar until a runny icing is achieved. Place a sheet of baking parchment under the wire rack to catch any icing that runs off the cake.

7

Brush the cake all over with the icing then scatter with the thyme leaves. The icing will not be visible when it dries it acts more as an edible glue to stick the thyme leaves to the cake.

Ingredients

 250 g Plain flour
 2 tsp Baking powder
 1 tsp Bicarbonate of soda
 1 tsp Fine sea salt
 1 tsp Ground cinnamon
 1 pinch Fresh nutmeg
 1 pinch ground cloves
 250 ml Sunflower oilplus a little extra for greasing tin
 200 g Light brown sugar
 75 g caster sugar
 4 Eggs
 250 g Pumpkin Puree or butternut squash/sweet potato puree
 1 tsp Vanilla extract
 1 Orange (zest)
Thyme Icing
 2 tbsp Icing sugar
 1 tsp Fresh thyme leaves

Directions

1

Preheat oven to 180°C. Using a pastry brush grease tin (loaf or bundt) then set upside down to let excess oil run off.

2

Combine flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves in a bowl. Then set aside.

3

In another large bowl combine the wet ingredients sunflower oil, sugars, eggs, pumpkin puree (or other puree), vanilla and orange zest. Whisk ingredients together until smooth.

4

Tip half the dry ingredients into the wet and whisk until incorporated, repeat until all the dry ingredients are incorporated and you have a thick smooth batter. Pour into the prepared tin and bake for 55 -60 minutes. To test pierce with a skewer, skewer should come out clean.

5

Remove the cake from the oven and allow to rest in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.

6

When cooled and ready to ice, make icing by whisking a teaspoon of water at a time into the icing sugar until a runny icing is achieved. Place a sheet of baking parchment under the wire rack to catch any icing that runs off the cake.

7

Brush the cake all over with the icing then scatter with the thyme leaves. The icing will not be visible when it dries it acts more as an edible glue to stick the thyme leaves to the cake.

Autumnal Cake
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