Vegetable Patch Gnome Cakes

Method

1. Preheat the oven to 180°C (Gas Mark 4).
2. Sift the flour, baking powder, and salt into a bowl.
3. In a large bowl, beat the eggs and sugar together with a hand-held electric whisk for 5–6 minutes until the mixture is thick, creamy, and pale.
4. Fold in the flour, half at a time, using a large metal spoon.
5. Finally, fold in the grated pumpkin and orange zest.
6. Carefully spoon the mixture into the paper cases, filling them three-quarters full.
7. Bake for about 20 minutes or until lightly golden and springy to the touch.
8. Leave the cakes in the trays for about 5 minutes, then transfer them to a wire rack to cool.
9. Once cooled, top with the cream cheese icing and add decorations of your choice. These cakes will keep for 2–3 days in an airtight tin.

Variations:

• Carrot Gnome: Replace the pumpkin with carrot and the orange zest with lemon.
• Parsnip Gnome: Replace the pumpkin with parsnip and the orange zest with lime.
• Courgette Gnome: Replace the pumpkin with courgette, use lemon zest instead of orange, and add ½ tsp freshly grated nutmeg.