Spiced Pumpkin & Orange Roulade

This cake is perfect for a make-ahead dessert. Individual slices keep well in the freezer, ready to be brought out when friends and family stop by.

PUMPKIN PURÉE

1 small pumpkin or butternut squash,

halved and seeds scooped out SPONGE

3 large free-range eggs

200g caster sugar

Zest of ½ an orange

2 tablespoons orange juice

1 teaspoon vanilla extract

110g plain flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

Pinch of salt

FILLING

350g cream cheese, softened

125g unsalted butter, softened

150g icing sugar

1 teaspoon vanilla extract

TO FINISH

2 tablespoons orange peel, finely chopped Icing sugar

Pumpkin purée: Preheat the oven to 200°C. Place the pumpkin halves on a baking tray. Cover with tinfoil and bake for 45-60 minutes (baking time will depend on the size of the pumpkin).

Purée the pumpkin flesh using a blender or stick blender. Weigh out 160g of purée to use in the sponge and set aside to cool to room temperature. Freeze any remaining purée for future use.

Sponge: Preheat the oven to 190°C.

Line a 38 x 25cm sponge tin with baking paper.

Whisk the pumpkin purée, eggs, sugar, orange zest and juice, and vanilla together until smooth. Sift in the dry ingredients and mix until combined.

Pour the sponge batter into the prepared tin and bake for 13 minutes, or until a skewer inserted into the centre comes out clean.

Tip the sponge out onto a clean kitchen towel, leaving the paper in place. While still warm, carefully roll the sponge into a log from the shorter end. Let it cool to room temperature.

Filling: Whisk the cream cheese, butter, sugar and vanilla extract together.

To finish: Unroll the sponge and spread over the filling. Sprinkle with orange peel and roll to re-form a log, peeling off the baking paper as you go. Refrigerate for at least an hour. Dust with icing sugar before slicing and serving.

Serves 8