Autumn Ring Sponge with Icing
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- Ingredients
- 1 ½ cups light brown sugar
- ¼ cup butter
- 3 eggs
- ¾ cup sunflower oil
- 2 cups Pumpkin puree
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp grated Nutmeg
- ¾ tsp salt
- 1 cup chopped Nut (pecans, walnuts or hazelnuts)
- For the glaze
- 1 ½ cups powdered sugar
- 1 Orange (juice)
- orange Food coloring (optional)
- To decorate
- chopped Nut
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10” Bundt tin and dust with a little flour.
2.
Beat together the sugar and butter in a mixing bowl until light. Beat in the eggs, 1 at a time.
3.
Beat in the oil until fluffy. Beat in the pumpkin until smooth.
4.
Sift together the flour, baking powder, bicarbonate of soda, spices and salt. Stir into the egg mixture. Stir in the nuts.
5.
Spoon into the tip, tap on a surface to release any air bubbles and smooth the top.
6.
Bake for 50-60 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack for 15 minutes. Remove from the tin and place on a wire rack to cool completely
7.
For the glaze: sift the icing sugar into a bowl and whisk in the orange juice until smooth and thick enough to coat the back of a spoon. Whisk in the food colouring.
8.
Spoon the glaze over the cake, as in the photo and sprinkle the top of the cake with chopped nuts. Leave to set.
