Halloween Cake with “Blood” Drip Icing
Halloween…it’s that time of year…freaky baking, trick or treat, make something yummy but just a little bit scary!
Here’s a recipe that will make your Halloween tea table really stand out. It’s a cake with a drip icing with a Halloween theme. Add a little bit of bright red food colouring to make your “blood” drip icing.
This is my go-to recipe for a simple delicious cake, made with yoghurt and oil. Make it any time of the year with any icing you like, not just red!
I made this cake in a bundt mould, but its easily made in a springform pan.
Cake
250ml vegetable oil
280g caster sugar
2 free-range eggs
180g Greek yoghurt
300g self-raising flour, sifted
1/2 teaspoon baking powder
Blood Drip Icing
150g icing sugar
Juice of 1/2 lemon
A drop or two of red food colouring
Preheat oven to 160 degrees C fan. Grease and flour a medium bundt mould or a springform pan - 20cm (for a higher sided cake) or 22cm (for a wider lower sided cake).
Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined.
Pulse in the Greek yoghurt, followed by the flour and baking powder.
Pour the mixture into the mould or pan.
Bake for 40 - 45 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 40 minutes. Remove from the oven, and cool for 10 minutes before removing from the bundt mould or springform pan.
To make the glaze, add enough icing sugar to the lemon juice to make a drippable icing. Add the red food colouring. With a palette knife or spoon, spread the icing over the cake, letting it drip down the sides.
Serve as is or with a dollop of whipped cream or more Greek yoghurt.