< pumpkin & tangelo loaf cake >
A winter recipe I have in the works. Celebrating two of my favourite orange seasonal foods: pumpkins and tangelos. I’ll hopefully post the recipe by the end of the week if I have time! It is such a moorish cake that works beautifully on its own or toasted with a layer of melted salted butter.
A bit of a boring photo I know but I was really proud of developing a recipe that allows the loaf cake to fall out of the tin and keep the pretty pumpkin pattern and I wanted to show that! I
I hope it means it will also work well in an ornate bundt tin, something I will trial this week.
Is there anything worse than turning out a bundt or patterned cake and finding all it’s pretty edges are stuck in the tin?!