As it’s Halloween next Saturday, I couldn’t let the occasion pass without sharing a suitably spooky recipe to celebrate. Although All Hallow’s Eve will be a little different this year, I always favoured at-home celebrations and have fond memories of seasonal decorations and feasts round the table. It’s vital we don’t waste pumpkins once they’ve been used as decorations; once I’d taken this shelfie I used the pumpkins I was kindly gifted on our visit to Kilduff Farm in bakes and makes. The ‘Tractor’ pumpkin is great for puréeing, and made enough for this pumpkin curd and some delicious pasta sauce. This chocolate pumpkin spice cake makes a wonderful Halloween showstopper: a light chocolate sponge filled with pumpkin curd and spiced chocolate buttercream. To make the chocolate cake, you will need:
200g self-raising flour
2 tbsp cocoa powder
225g caster sugar
Pinch of salt
2 large eggs
Spiced Chocolate Buttercream:
1 tbsp cocoa powder
250g icing sugar
2 tbsp warm milk
½ tsp cinnamon
¼ tsp mixed spice
¼ tsp cardamom
100g pumpkin puree
Zest and juice of one clementine (50ml)
50g cup of sugar
(This makes enough curd for the cake and a little leftover for toast and porridge toppings!)
Preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line two cake tins. Cream the butter and sugar, then add the eggs one at a time with a little flour. Add the rest of the flour and loosen with the milk.
Pour into the prepared tins and bake for 30 minutes; a skewer placed in the centre of the cake should come out clean.
Meanwhile, make the curd. Cut the pumpkin into chunks. Cook until soft in a pan of boiling water (approx. 15 mins) then blend to a loose consistency.
Mix 100g of the puree with the sugar, orange zest and juice and stir until the sugar dissolves. Add the butter and melt.
Add the egg and stir until the mixture thickens and coats the back of a spoon. Pop in the fridge to firm up until required.
Make the buttercream by beating the butter, icing sugar and milk until light and airy, almost white in colour. Then add the cocoa, butter and spices and give a good mix.
Once cooled, cover one of the cakes with half the buttercream, reserving half for the top. Fill with approx. two tbsp of the curd and spread.
Sandwich the other cake on top and add the rest of the buttercream, spreading it evenly over the top. Drizzle with more pumpkin curd and serve.
What are you baking for Halloween?
Recipe by me! 🙂