Whilst making this year’s Halloween pumpkin lantern, why not retain the flesh to make this tasty teatime treat using our organic Mixed Spice and Cullisse rapeseed oil. This is an American recipe where mixed spice is also known as pumpkin pie spice, and tasting it in this recipe, we can certainly see why!
- 700g pumpkin peeled and cut into chunks (you should get this from a medium pumpkin)
- 100ml water
- 470g plain flour
- ½ tsp salt
- 1½ tsp Pinch Organic Mixed Spice
- 4 eggs
- 425g caster sugar
- Grated zest of an orange
- 300ml Cullisse Highland Rapeseed Oil
- 225g mascarpone cheese
- A handful of pumpkin seeds (optional)
Preheat the oven to 180°C, gas mark 4. Place the chunks of pumpkin on a baking tray and add the water. Cover loosely with tin foil and bake for 45mins until the pumpkin is soft. Allow cooling slightly, then puree in a food processor and set aside to cool completely. When ready to bake, pre-heat the oven to 180°C, gas mark 4 and oil and flour two loose-bottomed 8” round baking tins. In a bowl, sift the flour with the baking powder, salt and mixed spiced. In another bowl, mix the pumpkin puree, eggs, sugar, orange zest and rapeseed oil. Gently fold the flour and spice mix a spoonful at a time into the pumpkin mixture until well combined. Divide the batter between the two cake tins. Beat the mascarpone to soften it slightly, then drop small spoonfuls across the top of each cake. Then, using a skewer, swirl the mascarpone gently through the cake mix. Sprinkle each cake with a few pumpkin seeds, if using, then bake in the oven for 40-50mins. Test the cake is done by inserting a skewer into the centre. If the skewer comes out clean, the cake is ready. If not, continue baking, checking with a skewer every 5-10 minutes until it is done. Serve in generous slices with a dollop of mascarpone cheese and a dusting of icing sugar.