Waste not, want not this Halloween!

Waste not, want not this Halloween!

At Cornish Orchards, we don’t like waste. In fact, we go out of our way to help minimise the waste produced on-site wherever we can.

Turning our thoughts to Halloween and carving the annual pumpkin lantern, we had a tasty idea…Why waste the pumpkin flesh when you can pair it with a delicious cider and create a Spooktacular spiced pumpkin and cider poke cake.

We picked our Farmhouse cider for this recipe as it has a natural, tangy flavour to help balance the sweet flavours in your cake.

How to make your spiced pumpkin and cider poke cake?

Our team has tried, tested and tasted the results from this recipe which we have for you below so you can make your very own. It gets very messy, but tastes scarily good!

 

Ingredients:

 Poke Filling:

-          1500ml Cornish Orchards Farmhouse Cider

-          113g butter

-          100g brown sugar

-          1 tsp vanilla essence

-          1 tsp ground cinnamon

-          1 tsp Pumpkin spice (1 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, 1/8 tsp ground cloves)

Cake:

-          300g self-raising flour

-          300g muscovado sugar

-          200g butter melted

-          3tsp ground cinnamon

-          2tsp Bicarbonate Soda

-          175g sultanas

-          1/2 tsp salt

-          4 eggs beaten

-          Zest 1 orange

-          1tbsp orange juice

-          500g pumpkin flesh

Frosting:

-          226g cream cheese

-          115g butter

-          1 tsp vanilla essence

-          375g icing sugar

 

Let’s begin…

1)      Preheat the oven to 180°C and line a 9 x 13-inch baking tray with non-stick oil or greaseproof paper

2)      In a bowl, whisk your flour, spice, sugar, bicarbonate soda, sultanas and salt

3)      In another bowl, mix your eggs, melted butter, orange zest, juice, 

4)      Combine both mixes until no clumps and is smooth

5)      Pour the batter into your already prepped baking tray and bake for 30 – 40 minutes (poke with a knife or metal skewer until it comes out clear) – in the meantime start on your poke filling (recipe is at the end)

6)      Once baked - cool the cake on one side

7)      Once cool use the end of a wooden spoon and poke lots of holes in your cake and pour over with your poke cider mix which will seep into the holes – some may remain on the top of the cake

8)      Cool and refrigerate. Whilst cooling, make your frosting

9)      Beat the cream cheese and butter together until creamy

10)   Beat in sugar until thick

11)   Add in your vanilla essence and mix

12)   Get your cake out of the fridge and spread a thick layer over your cake

13)   Sprinkle over cinnamon

 Time to enjoy!

 

To make the poke filling:

  • Pour your cider into a pan and bring to the boil until qty is reduced (around 45-50 minutes) it should go thick to a syrup-like consistency

  • Once reduced, stir in butter, sugar, vanilla essence, cinnamon and pumpkin spice mix

  • Remove from heat and cool

 

Make sure you tag us or send us your pictures on social media as we’d love to see how they turn out!

For more cider recipes, be sure to follow us on Facebook and Instagram as we have some wonderful seasonal recipes coming up.

Posted by Beccy Price
30th October 2019

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