Pumpkin Cake Drizzled with a Maple Spiced Syrup

By Wednesday, October 29, 2014

This is exactly the same recipe as the Pumpkin Pancakes with a Maple Spiced Syrup, which just goes to show quite how versatile it is! If you have any leftover from making the pancakes (which is doubtful given how tasty they are) you can easily whip up a cake, but I would recommend using this whole recipe to make two cakes. This batter makes a perfectly soft and airy sponge. The spiced maple syrup is so delicious drizzled over the cake, and adds an extra hint of sweetness and moisture to the sponge. I am sure you will find yourself a few extra friends over the holiday period when you make this! 

Makes 2 sponges

You will need:

Pumpkin Pancakes:
200g plain flour
250g milk
1 tbsp butter, melted
200g pumpkin puree, fresh
3 heaped tsp baking powder
1 egg
1 tbsp light brown sugar
large handful walnuts, roasted
large pinch salt

Maple Spiced Syrup:
4 tbsp maple syrup
2 tbsp butter
1/2 tsp cinnamon
1/2 tsp ginger

To make the pumpkin puree, preheat the oven to 220 degrees/ gas 7. Chop up a pumpkin into cubes, without the skin, and place on a roasting tray with some olive oil. Roast for 30-45 minutes, until tender and golden. Leave to cool. Blitz in a food processor until a smooth puree forms. Measure out 200g and place the remaining amount in the fridge to use for Pumpkin Pie or Pumpkin Pancakes with a Maple Spiced Syrup.  

Lower the oven to 180 degrees/ gas 4. Add in the eggs, butter and milk. Whisk together, then add in the milk, baking powder and salt. 

Divide the mixture between two greased cake tins and bake for 15-20 minutes, or until a skewer comes out clean. Leave to cool on a wired rack. 

In the meantime, prepare the sauce. Melt the butter in a frying pan with the cinnamon and ginger. Add in the maple syrup and walnuts and bring to the boil. Stir well, remove from the heat and leave to one side. 

Pierce the cake all over with a skewer or small knife. 

Use a spoon to drizzle the syrup all over the cake, allowing it to fall down the sides of the sponge. Serve and enjoy!

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