NADIYA BAKES

It’s scary – but scrump­tious

Essentials - - Contents -

SPICED PUMP­KIN CAKE SERVES 20 READY IN 2 HRS

For the sponge

450g but­ter­nut squash, grated

80ml whole milk at room tem­per­a­ture

4 medium eggs, lightly beaten 1tsp vanilla essence 350ml light olive oil 420g caster sugar

500g plain flour, sifted 2tsp baking pow­der

1tsp bi­car­bon­ate of soda 1tsp fine sea salt

1tsp ground cin­na­mon 1tsp ground gin­ger

80g golden lin­seed

50g mini green and blue Smar­ties, to dec­o­rate

For the but­ter­cream frost­ing 300g un­salted but­ter, soft­ened 600g ic­ing sugar, sifted

1tsp ground cin­na­mon

For the ganache

100g dark choco­late (70%), finely chopped

2tbsp golden syrup

25g but­ter, cubed

For the Oreo spi­ders

4 Oreos, any flavour

100g milk choco­late, melted 8 liquorice laces, each cut into 4 8 candy eyes

HEAT THE OVEN TO 170C FAN,

1

GAS 3. LINE AND GREASE THE IN­SIDE OF 2 DEEP 20CM CAKE TINS. IN A LARGE MIX­ING BOWL, ADD THE GRATED SQUASH, MILK, EGGS, VANILLA ESSENCE, OLIVE OIL AND CASTER SUGAR, AND GIVE IT ALL A GOOD MIX UN­TIL WELL COM­BINED.

SIFT OVER THE FLOUR, BAKING

2

POW­DER, BI­CAR­BON­ATE OF

SODA, SALT AND SPICES, AND MIX THOR­OUGHLY UN­TIL WELL COM­BINED. ADD THE GOLDEN LIN­SEED AND

GIVE IT ALL AN­OTHER MIX THROUGH.

DI­VIDE THE MIX­TURE EQUALLY 3

BE­TWEEN THE TWO PRE­PARED CAKE TINS AND BAKE ON THE MID­DLE SHELF OF THE OVEN FOR 45-50 MINS. THE CAKES ARE BAKED WHEN THEY COME AWAY FROM THE SIDES SLIGHTLY AND A SKEWER IN­SERTED INTO THE CEN­TRE COMES OUT CLEAN.

ONCE BAKED, TAKE THE 4

CAKES OUT OF THE OVEN AND LEAVE TO REST IN THE TINS FOR 10 MINS, BE­FORE TURN­ING THEM OUT ONTO A WIRE RACK TO COOL – LEAVE THEM UN­TIL THEY ARE COM­PLETELY COLD.

FOR THE BUT­TER­CREAM 5

FROST­ING, US­ING AN ELEC­TRIC WHISK COM­BINE THE BUT­TER WITH THE IC­ING SUGAR AND CIN­NA­MON UN­TIL LIGHT AND FLUFFY. ONCE READY, SAND­WICH THE TWO CAKES WITH A GEN­ER­OUS AMOUNT OF BUT­TER­CREAM AND COVER THE TOP AND SIDES US­ING THE RE­MAIN­DER.

NEXT, MAKE THE 6

CHOCO­LATE GANACHE. MELT THE CHOCO­LATE, SYRUP, BUT­TER AND 60ML WA­TER IN A

BOWL OVER A PAN OF SIM­MER­ING WA­TER UN­TIL THE MIX­TURE COMES TO­GETHER WHEN STIRRED. SET

ASIDE TO COOL FOR 30 MINS BE­FORE TOP­PING THE CAKE.

FOR THE OREO SPI­DERS, US­ING 7

A KNIFE, SEP­A­RATE THE OREO IN TWO, SO ONE HALF HAS ALL THE FILL­ING AND THE OTHER HAS NONE. DAB A LIT­TLE OF THE MELTED CHOCO­LATE INTO THE CEN­TRE OF EACH HALF BIS­CUIT WITH FILL­ING AND STICK 8 PIECES OF LIQUORICE ONTO IT TO CRE­ATE LEGS, TOP WITH THE OTHER HALF OF THE BIS­CUIT AND LEAVE IN THE FRIDGE TO SET FOR 5 MINS.

LINE A TRAY WITH

8

GREASE­PROOF PAPER AND PUT THE OREOS ON A WIRE RACK OVER THE TOP OF THE

TRAY. SPOON MELTED CHOCO­LATE OVER EACH OREO AND ADD THE EYES, LEAVE TO SET IN THE FRIDGE FOR 15 MINS. POUR THE CHOCO­LATE GANACHE 9

OVER THE CAKE AND SPREAD OVER THE TOP TO CRE­ATE A DRIP EF­FECT, TOP WITH MINI SMAR­TIES AND OREO SPI­DERS.

665 CALS PER SERV­ING

33G FAT 13G SAT FAT

84G CARBS

Nadiya says, ‘My kids love this spiced cake – avoid bick­er­ing and put enough spooky treats on top for one each!'

TRICK ’N TREAT!

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.