150g butter, plus extra to grease
150g caster sugar
3 medium eggs
75ml thick yogurt
30g poppy seeds, plus extra to decorate
200g self-raising flour
1 tbsp baking powder
100g icing sugar
Preheat the oven to 200°C/gas mark 6. Chop the pumpkin into pieces, removing seeds and pith. Place the flesh on a baking tray and bake for 30 mins. Turn the oven down to 180°C/gas mark 4. Allow the pumpkin to cool, then remove the skin. Chop finely and set aside.
In a large mixing bowl, cream the butter and sugar together until fluffy, then add the honey and pumpkin. Stir thoroughly, then beat in each egg, one at a time. Stir in 50ml of the yogurt and the poppy seeds, then sift the flour into the mixture, gradually folding it in. Stir in the baking powder then pour the mixture into a greased and lined 1.4kg loaf tin. Bake for 55 mins until the top springs back when lightly pressed. Allow to cool, then remove from tin to cool completely.
To ice, mix the icing sugar with the remaining yogurt in a bowl, then drizzle over the cake. Allow to set then drizzle the remaining honey over the cake and sprinkle with poppy seeds.
Other tea loaf recipes in our Nov/Dec 2015 issue:
• Pear, elderberry and ginger loaf
• Apple and double cream loaf
• Chocolate and beetroot loaf
• Mini carrot, clementine and dark chocolate chip loaves
• Swede and rosemary drizzle loaf
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.