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  • Seasonal local food recipe No.166: Hallowe’en pumpkin cake

    Posted on October 28th, 2012 charlotte No comments

    If, like me, you’re fond of carrot cake, you’ll enjoy this. It’s another way of using up the flesh from the Hallowe’en pumpkin in Camel CSA’s weekly veg boxes

    This is adapted from the recipe in BBC GoodFood (which adds a rich frosting). There are quite a few different versions. Tess, one of our CSA members, includes pine nuts in hers (a delicious addition) and finishes with a swirl of glace icing.  

    Serves: 15 portions

    Prep time: 15 minutes
    Cooking time: 30 mins

    Ingredients
    For the cake
    300g self-raising flour
    300g light muscovado sugar
    3 tsp mixed spice
    2 tsp bicarbonate of soda
    175g sultanas
    ½ tsp salt
    4 eggs, beaten
    200g butter, melted
    zest 1 orange
    1 tbsp orange juice
    500g (peeled weight) pumpkin or butternut squash flesh, grated

    For the drizzle
    100g icing sugar , sifted
    zest 1 orange and juice of half

    Method
    Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.

    Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

    Mix together the icing sugar, orange zest and juice. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the icing mixture while still warm. Leave to cool completely.

    BBC GoodFood says: “Pumpkins can vary dramatically in water content, so keep an eye on the cake towards the end of cooking – yours may take less or more time to cook through. If you’re not carving out a pumpkin this year butternut squash works brilliantly, too.”

  • Seasonal recipe No 59: Great Ormond Street carrot cake

    Posted on August 27th, 2010 charlotte No comments

    This makes an ideal children’s rainy day activity if the bank holiday weekend in the UK turns damp and miserable. (No… please no!) Otherwise it’s a delicious, moist and easy cake to enjoy any time.

    It went down a treat with children and adults at one of Camel CSA’s volunteer growing sessions in May. We were sowing the carrots we’ve just harvested for this week’s veg boxes.

    The recipe is aimed at 7-11 year olds and is on the Kids First for Health Great Ormond Street Hospital website.

    It comes from Jeanette Orrey, the school dinner lady who revealed all to celebrity chef Jamie Oliver about the state of British school dinners. She told him about the terrible Turkey Twizzlers and showed him how she’d really improved the eating habits of the kids at her school.

    She says: “I like carrot cake because it contains vegetables and fruit. If the grated carrot is soggy, pat it dry with kitchen paper before adding.”

    Personally, I’d go easy on the icing. A light lemon or orange glaze does the trick.

    Serves: at least 8

    Preparation / cooking: 60-70 minutes (depending on age of cook)

    Ingredients
    140g (5oz) butter or margarine
    140g (5oz) soft brown sugar
    2 large eggs
    225g (8oz) self-raising flour
    2 teaspoons baking powder
    1 orange
    175g (6oz) grated carrot
    ½ teaspoon vanilla essence
    55g (2 oz) sultanas

    Ten steps to scrumptious carrot cake
    1. Preheat the oven to 190°C/375°F/Gas 5

    2. Lightly grease a square tin (18cm/7in)

    3. Line the base of the tin

    4. In a bowl mix the butter and sugar together until light and fluffy

    5. Beat in the eggs

    6. Add and fold in the flour, baking powder, orange zest and juice, grated carrot, vanilla and sultanas

    7. Scoop the carefully mixed mixture into the tin

    8. Bake in the oven for 45-50 minutes until deliciously golden brown

    9. When it’s ready, remove from the oven and let the cake cool in the tin before you take it out

    10. Carefully take it out of the tin and when it is cold add an orange icing

    More carrot recipe ideas from Camel CSA members