Pumpkin is a Halloween essential! Using a little wholemeal flour improves the texture of this cake, as well as providing some fibre. Using a small amount of frosting carefully can add impact without adding too much to the overall energy and sugar content of each portion.
Dietary: Suitable for vegetarians, nut-free
Preparation time: 30 minutes plus 10 minutes decorating
Cooking time: 30 minutes
5 Tbsp self-raising flour (100 g)
2 ½ Tbsp plain wholemeal flour (50 g)
¼ cup demerara sugar (50 g)
1½ tsp cinnamon/mixed spice
1 tsp bicarbonate of soda
2/3 cup sultanas (100 g)
2 eggs, medium
100 g margarine, melted
zest & juice of half an orange
2 cups pumpkin/butternut squash flesh (250 g), grated
Pinch of salt, optional
1 Tbsp soft cheese (50 g)
4 tsp margarine (20 g) (at room temperature)
1 Tbsp icing sugar (10 g)
- Pre-heat oven to 180oC/fan 160oC/Gas Mark 4. Spread some margarine on the tray and line a 30 x 20cm baking or small roasting tin with baking parchment.
- Put the flour, sugar, spice, bicarbonate of soda, and sultanas into a large bowl and stir to combine.
- Stir in the grated pumpkin.
- In a separate bowl, beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined.
- Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the icing, beat together the soft cheese, margarine and icing sugar until smooth and creamy, then set aside in the fridge.
- When the cake is done, cool for 5 mins before turning it onto a cooling rack. Leave to cool completely.
- Cut cake into 15 portions and separate from each other. Trim the corners of each square to give a more circular shape, if you wish. Using a small spoon, put on a pea-sized amount of icing, spread into a circle and place a blueberry in the middle.
This recipe has been donated by Catherine McNeill
Per serving: per eye
Total calories: 151 kcal
Fat: 7.8 g
Saturated Fat: 2.9 g
Carbohydrate: 17.0 g
Total sugar: 9.4 g
Fibre: 1.0 g
Protein: 2.6 g
Salt: 0.4 g
- This recipe is healthier than many traditional Halloween recipes as it uses wholemeal to add fibre and incorporates dried fruit and fresh vegetables to reduce the amount of sugar added.
- This recipe is a good source of vitamin A and D
- Use either pumpkin, squash or carrot.
- Make-ahead – the cake can be made a couple of days before it is needed and stored in an air-tight box. Cream cheese icing can be made ahead and stored in the fridge. Best decorated on the day it is to be consumed.
- Don’t waste the trimmings! Store in an airtight box and serve another day as a crumble base, topped with fresh fruit and a little cream for dessert.
© 2021 The Caroline Walker Trust