Halloween Pumpkin Tray Bake
Today is the last of our yummy recipes based on ‘leftover’ pumpkin flesh from carving out Jack O’ Lanterns (read our step-by-step guide to caving the perfect Jack O’ Lantern pumpkins.
Today, we show you have to turn any leftover pumpkin flesh into a delicious tray bake. If you love carrot cake, you’ll love this!
Preparation time: 20mins
Cooking time: 30mins
Total time: 50 mins
- Zest of 2 oranges
- Juice of half an orange, plus 1 tablespoon
- 2 cups of pumpkin flesh
- 1 1/3 cups of butter
- 4 eggs
- 2 cups self-raising flour
- 2 cups of light muscovado sugar
- 3 teaspoons of mixed spice
- 2 teaspoons of bicarbonate of soda
- 1 cup of sultanas
- 1/2 teaspoon of salt
- 1 cup of icing sugar
- 3/4 cup of soft cheese
How to make your Halloween Pumpkin Tray Bake:
- Heat your oven to 320°F.
- Zest your oranges using the fine grate of a box grater and set aside. Juice one of the oranges (you will need the juice of half an orange, plus 1 tablespoon).
- Now, use the coarse grate of a box grater to roughly grate your pumpkin flesh.
- Line a roasting / baking tray (around 30 x 20cm) with baking parchment.
- In a pan, melt 1 cup of the butter, and then pour into a medium sized bowl.
- Add the eggs to the melted butter and whisk well using a small balloon whisk. Then stir in half the orange zest and 1 tablespoon of orange juice, and set aside.
- In a separate bowl, combine the flour, sugar, mixed spice, bicarbonate of soda, sultanas and salt, stirring well with a flexible mixing spatula.
- Now, add the liquid egg, butter and orange mixture you set aside earlier to the dry ingredients, mixing well with a ‘spoonula’ spatula until combined.
- Stir in the grated pumpkin until well combined.
- Pour the batter into your lined baking / roasting tray and place into the oven for 30 minutes. The tray bake should be springy to the touch and golden in colour when ready.
- While the tray bake is baking, make your frosting. First of all, make sure your remaining 1/3 cup of butter is soft. If it is still hard, take a small bowl and use a Y-peeler to create thin soft slices – instant soft butter!
- In a large bowl, sift in the icing sugar, and then add the cheese, the softened butter, the remaining orange zest, and 1 teaspoon of the orange juice, and beat well using a small balloon whisk until smooth and creamy. Place your frosting into the fridge until needed.
- Allow the cake to cool for 5 minutes on a cooling rack after taking it out of the oven. Then prick it all over with a skewer, and drizzle over the remaining orange juice while it’s still warm. Allow to cool completely.
- Take the frosting out of the fridge. Use a frosting spatula to stir through to loosen the frosting, and then use it to spread the frosting over the top of your tray bake, creating peaks and swirls. Happy Halloween!
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