Pump­kin and gin­ger layer cake

The Sunday Telegraph - Sunday - - Front Page - By Tom Parker Bowles (4th Es­tate, £30)

If you like car­rot cake then this is for you – moist, spiced and de­li­cious. Yo­gurt and puréed pump­kin gives this sponge a vel­vety smooth yet light tex­ture.

liq­uid, too. Give the pan a lit­tle swirl as the sugar starts to melt. Once you have a dark caramel, pour it into the base of the pre­pared cake tin.

Keep­ing them whole, peel the clemen­tines, then cut them in half hor­i­zon­tally to re­tain that lit­tle hole in the top and bot­tom. Ar­range the cle­men­tine halves, hump­side down, on the caramel.

For the cake, cream the but­ter and sugar un­til re­ally soft – the but­ter should be­come very pale and the sugar will more or less dis­solve into it. Add the eggs, a lit­tle at a time, beat­ing well af­ter each ad­di­tion, then add the flour, car­damom and salt and beat in just un­til in­cor­po­rated to a smooth bat­ter. I do all of this in my Kitchenaid fit­ted with the pad­dle at­tach­ment, but an elec­tric hand-held mixer will do.

Pour the bat­ter over the clemen­tines and gen­tly level it out, be­ing care­ful not to dis­place the fruits. Bake for one hour or up to one hour and 10 min­utes, un­til a skewer in­serted into the cen­tre of the cake comes out clean, apart from the odd crumb made soggy by the or­anges be­neath. Re­move the cake from the oven and let it cool in the tin for five min­utes, then in­vert on to a plate.

For the glaze, sim­ply com­bine the jam and wa­ter in a small pan and bring to the boil. Paint the glaze on to the cake with a pas­try brush. The cake will keep for a few days in an air­tight tin; it’ll ac­tu­ally be that bit bet­ter on day two.

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