Tag Archive | Pumpkin and Orange Cake Recipe

Green Tomato Chutney and Rainy Day Jobs

At the allotment at the weekend, I moved a pumpkin that was growing in my new woodland area.  The pumpkin wasn’t massive, but it was in the way, as I now need to plant some daffodil bulbs and some English Blue Bells in this area.

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The allotment is looking beautiful at the moment as my Michaelmas daisys are putting on a wonderful display.

(unfortunately the quality of this photo is not too good as it was taken on my mobile phone when it was raining)

The Michaelmas daisys serve four purposes on my plot:

  The first purpose is to divide my four rotational beds, which are potatoes, brassicas, onions and roots and finally legumes.

The second purpose is they always remind me of my grandad, whose birthday was on September 29th, which is ‘Michaelmas daisy day’.  I never met my grandad as he died before I was born, but my mum said he was a lovely man and has told me so much about him.

The third purpose is the bees.  I try so hard to make sure there are flowers for the bees in every season of the year.

And finally, the fourth purpose is….they just look stunning when they are all out in bloom.

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It was my father-in-laws 85th birthday at the weekend and my sister-in-law had arranged a tea party for him and we were asked to bring a cake and some scones,

(but not a sponge cake as his birthday cake was a sponge cake).

After much thought, I decided to make a Pumpkin and Orange Cake,  as I had just picked a pumpkin from my allotment.  This is different to a normal sponge cake as it tastes similar to a carrot cake.

You can find the recipe for the Pumpkin and Orange Cake here on my blog.

Everyone seemed to enjoy it.

I also made some Cheesy Courgette Scones, of which you can find the recipe here.

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It has been a very wet and rainy day today, so I decided not to go to my allotment and use it as a ‘catch up’ day.

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On the 6th August I hung my basil in my kitchen to dry.  You can read about drying basil here.

It’s not really been very warm lately and I have found my basil was just not drying quite as quickly as it should be.

As it was nearly dry, I finished it off in my oven by putting the basil on two baking trays.

This only took 1 hour on my lowest oven setting, with the oven door slightly open to lower the temperature even more.

When it was completely dry, I crushed the leaves and removed the stalks.

Just to make sure I had removed all the little stalks, I ran it through a seive.

Then I put it in a sterilised jar and labelled it.

That was another job out of the way, but one job I really needed to do was to sort my three freezers out.

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This is a job I do every payday, before I do a menu plan for the month.

I started by emptying each freezer in turn and then writing down the contents, as I put the items back in.

The above two photos show the contents of one of my three freezers.

It takes quite some time to do this, but it helps me to save money when I meal plan and nothing ever gets wasted.

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I was asked at the weekend if I have a good recipe for Green Tomato Chutney.  I never make this chutney as I always seem to manage to ripen my tomatoes on my windowsill.  You can see how I ripen them here on my blog.

However, my dad has been making it for years and it always tastes delicious.

He can’t really take the credit for the recipe though, as it’s from a little booklet by “Sarson’s”, called “Pickle More Than Ever Before”

This recipe makes approximately 1.5kg of chutney

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Green Tomato Chutney

450g green tomatoes, finely chopped

350g cooking apples, peeled and chopped

225g onions, peeled and chopped

2 cloves of garlic, crushed

1 ½ teaspoons of salt

450ml pickling malt vinegar

100g sultanas

2 teaspoons freshly grated ginger or ground ginger

275g Demerara sugar

Place all the ingredients except the sugar into a large saucepan

Bring to the boil and simmer for 20 minutes or until soft.

Stir in the sugar until dissolved, then simmer uncovered until the chutney is thick, stirring occasionally.

Pour into hot sterilised jars and seal.

Label and store for a week before use.

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My lavender hedge at the allotment in July.

Thank you for reading my blog today.

Tomato Passata and Pumpkin & Orange Cake

This morning I picked some more runner beans, which I will freeze for the winter and I dug up some more potatoes.

I also picked some patty pans so I will make some more soup at the weekend

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A couple of weeks ago my tomatoes got ‘blight’.  I wrote on my blog, that if you catch the ‘blight’ early enough, you can strip the tomatoes and ripen them on your window sill and still use them, which I did:

Tomatoes on 8th August

This is how the tomatoes looked this morning:

The same tomatoes today

I have used the tomatoes to make passata.  It’s not a ‘true’ passata as I don’t seive the seeds out, but I think life is too short for doing this and it really doesn’t matter if the seeds are there.  This is how I do it:

First I wash the tomatoes and cut them in half

Then I put them in a big pan with approximately an inch of water so they don’t burn

I cook them for approximately 5 to 10 minutes until they are soft and then I blitz them with a hand blender

I put the liquid into freezer proof containers, in 500 gram portions

When they are cool, I freeze them.

The passata can be used for spag bogs, pasta sauces, curries etc

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On Sunday, I made lots of cakes for ‘Afternoon Tea’ and I will be writing the recipes on my blog, over the next few days.

Today I thought I’d write the recipe for Pumpkin and Orange Cake.  This cake tastes very similar to carrot cake.  It really is a lovely tasting cake.

 The pumpkin I used was still in my freezer from last year and needed to be used up.

Pumpkin and Orange Cake

Pumpkin and Orange Cake Recipe

300g self raising flour

2 teaspoons baking powder

1 teaspoon  ground cinnamon

125g margarine

275g soft brown sugar

3 eggs

300g pumpkin puree (just boil raw pumpkin in a little bit of water until soft and drain)

2 tablespoons milk

The Icing:

100g margarine

200g icing sugar

2 tablespoons of orange juice

grated zest of 1 orange

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Preheat the oven gas mark 4 / 180C /350F

Grease and flour two 8 inch loose bottom cake tins

Sift together the flour, baking powder and cinnamon

In a different bowl, beat the margarine and sugar until light and fluffy

Beat each egg one at a time, adding 1 tablespoon of the flour mixture in after each egg.

Mix in the milk

Fold in the remaining flour mix and the pumpkin.

Put into the cake tins and bake for 40 minutes

Leave the cakes to cool for 10 minutes before turning out onto a cooling wire rack

When cold, make the icing by beating the margarine, icing sugar, orange juice and zest together, until fluffy

Use the icing to sandwich the cake together and to spread on top

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I used walnuts to decorate the top, but you could use some more orange zest.

Everyone certainly seemed to enjoy the cake on Sunday

Afternoon Tea

Thank you for reading my blog today