It's been a busy week with the ever increasing build up to Halloween and all things pumpkin. For the first time we have been frugal with our pumpkins baking the flesh and roasting the seeds - the latter being a very pleasant surprise.
The weather finally improved and we had some lovely days out including a wander around the National Trust's Lacock Abbey...
A potion trail, clues all around, growth in the greenhouses, outdoor sculpture and tree climbing - one more thing to tick from our #50things list. There is always plenty to see and do here.
Back home potions were made.
And a cake was baked...
This delicious, moist and autumnal cake was made using Yeo Valley's Blood Orange & Caramel Yogurt - unfortunately a limited edition flavour. I adapted this recipe.
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150g caster sugar230g self raising flour (I used half and half regular and wholemeal)
70g ground almonds
1 tsp baking powder
250g Yeo Valley Blood Orange & Caramel Yogurt
2 eggs
150g unsalted butter
grated zest of half an orange
glug of milk - if mix is thick and not smooth
Mix all of the above using an electric mixer adding milk at the end if not smooth.
Pour into a 20cm greased and lined tin.
Bake at 180c (160c fan) for 45 minutes until the top is springy.
My tin measured 18cm and the cake took nearly an hour.
Cut and serve.
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Enjoy!I'm linking up with the inspiring Country Kids...
And the delicious Tasty Tuesdays...
x x x
