300g self-raising flour
300g light muscovado sugar
2tsp mixed spice
2tsp bicarbonate of soda
½ tsp salt
4 eggs, beaten
200g melted butter
zest 1 orange
1 tbs orange juice
500g grated pumpkin or butternut squash (grated weight) (press the grated pumpkin between kitchen paper to take out some of the moisture)
For the frosting
200g soft cheese
85g softened butter
100g sifted icing sugar
zest of 1 orange
juice of half an orange
large handful of Honey Roasted Munchy Seeds
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. In a separate bowl, 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. (Check after 30 minutes, but could take up to 40 mins).
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy, then set aside in the fridge.
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 rest of the orange juice while still warm.
Leave to cool completely. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
Then sprinkle Honey Roasted Munchy Seeds over the frosting.
If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.