Hello again. It has been a long time since I last posted. My blog has gone from spring to autumn in one post. It’s good to be back. I’ve been busy over the weeks working hard, moving house and saying “goodbye” to my garden, unpacking and settling into a new place. But now it’s time to get back in the kitchen and to start sharing recipes with you all again.

After a long hot and dry summer here in the UK, the autumn colours are only just getting started. However, there is a distinct nip in the air, the days are getting shorter and the shops are filling up with all things Hallowe’en in preparation for the spooky celebrations at the end of the month.

My recipe this month is inspired by the season. It is a very easy to make bake, with a moist texture and tempting taste. I used a chai masala spice mix but you can use any regular mixed spice blend or simplify the flavours and use either cinnamon, ginger or orange rind. The texture and flavour of the cake improves with age. Keep it at least 24 hours before you cut your first slice – I gaurantee it’ll be worth the wait.

If you use a gluten free bread flour it will have a little Xanthan gum added to it which helps create a firmer texture. Use plain cake flour if you prefer a crumblier texture.

Serves 8 to 10

Ingredients

• 120ml whole plant milk (I used oat milk)
• 1tsp fresh lemon juice
• 150g gluten free bread flour
• 1tsp gluten free baking powder
• ½tsp bicarbonate of soda
• 1½tsp chai masala or mixed spice
• 120g light brown soft sugar
• 150g thick pumpkin purée (canned or homemade)
• 40ml sunflower oil
• 40g icing sugar
• ¾tsp vanilla paste
• A few pumpkin seeds

1. Preheat the oven to 180°C, 160°C Fan Oven, Gas Mark 4. Line a 1kg loaf tin. Mix the plant milk and lemon juice and leave for a couple of minutes to thicken slightly.

2. Sift the flour, baking powder, bicarbonate of soda and spice into a bowl. Add the sugar, pumpkin and oil, then pour over the soured milk and use a whisk to blend everything together until smooth. Pour into the prepared tin and bake for about 40 minutes until a wooden skewer inserted into the centre comes out clean. Remove from the tin and cool on a wire rack. Wrap and store for 24 hours before icing.

4. To decorate, remove the loaf from the paper and put back on the rack. Sift the icing sugar into a bowl, add the vanilla paste and gradually mix in about 1tsp water to make a thick, drippy icing.

5. Drizzle over the cake and scatter with pumpkin seeds. Leave for a few minutes to set before serving.

Thanks for reading my post. Enjoy Nature’s seasonal colours and I hope you’ll look me up again next month 🙂