Spicy Apple & Pumpkin Cake

by 8 Comments

When we became way too excited at the PYO Pumpkin Farm in October, I was left with a fair few pumpkins to do something with. Fourteen to be precise.

Like I said, I was excited.

I pureed and froze quite a few of them, we've eaten one or two in lasagnes or risottos, but I decided to bake a cake with one to see exactly what pumpkin cake tastes like. As the puree is quite bland, I decided to add apple in for texture  combining a number of spices to add extra zing!

Spicy Apple & Pumpkin Cake

  • Makes: 8 inch bündt cake
  • Preparation time: 10 minutes
  • Cooking time: 35-40 minutes

Ingredients:

  • 6oz/170g self-raising flour
  • 6oz/170g caster sugar
  • 6oz/170g butter
  • 3 eggs
  • 1tsp vanilla bean paste
  • 1tsp each of cinnamon, nutmeg and mixed spice
  • 200g of pumpkin puree
  • 2 apples, peeled and chopped
  • demerara sugar to decorate
  1. Cream the butter and sugar together until light and fluffy. Stir in the eggs one at a time, adding a little flour if they start to curdle.
  2. Add the flour and spices and mix together thoroughly.
  3. Fold in the pumpkin puree and chopped apple.
  4. Pour into the bündt tin and cook in a preheated oven (180°C/Gas Mask 4) for 35-40 minutes until a skewer comes out clean.
  5. Allow to cool in the bündt tin before turning out.
  6. Sprinkle demerara sugar on top to decorate. Spicy Apple & Pumpkin Cake

Apples and mixed spices are one of my favourite combinations when it comes to cakes, there are plenty of spicy cake recipes around for inspiration at this time of year.

Recipe written in collaboration with Schwartz

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Mini Stuffed Pumpkins

by 11 Comments

When we went pumpkin picking recently, we may have been over enthusiastic in the amount of orange gourds that we returned with, particularly those described as 'munchkins'.

Munchkin Pumpkins

Straight away I knew what I wanted to do with them; far too perfect to not be enjoyed whole, they were crying out to be stuffed with a delicious vegetarian concoction.

Mini Stuffed Pumpkins

  • Makes: 1 pumpkin serves 1 person, multiply for the right amount of 'guests'
  • Preparation time: 20 minutes
  • Cooking time: 35-45 minutes

Ingredients

  • munchkin pumpkins, 1 for each person
  • a knob of butter
  • 3 blocks/pellets of frozen spinach
  • 1tbsp mascarpone
  • small block of blue cheese (matchbox size), crumbled
  • black pepper for seasoning
  • basmati rice mixed with mediterranean vegetables (peppers, courgette, onions, etc)
  • grated parmesan

You'll also need:

  • a sharp knife
  • metal, circular (pastry) cutter
  1. Press the cutter down into the top of the munchkin pumpkin to mark out the area to be cut, then carefully cut down into the hollow centre of the pumpkin all the way around the circle. I am a little clumsy with a knife, so actually hammered the cutter down to cut through the tough exterior, then used the knife to prise the lid off.
  2. Remove the lid and scoop out all the pith and seeds. Slice the pith and seeds from the bottom of the lid.
  3. Wilt the frozen spinach with butter in the microwave for one minute. Stir through the mascarpone cheese and season with black pepper.
  4. Crumble in the blue cheese and fold in the rice mixture.
  5. Divide the mixture between the pumpkins up to the bottom ledge of the lid area. (This will allow expansion space for the rice as it cooks).
  6. Replace the lid loosely and place on a baking tray. Place this baking tray on a large and deep baking tray with water in, this will help keep the pumpkin moist as it is roasting.
  7. Cook in the oven on 190°C/375°C/Gas Mark 5 for 35-45 minutes until the pumpkin's sides are soft to the touch.
  8. Remove the lid and sprinkle on some grated parmesan. Replace the lid and return the over for a further two minutes for the cheese to melt.
  9. Serve with salad for a light lunch, or with spring green vegetables and a chicken breast/grilled tofu.

Stuffed Pumpkins

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