Pumpkin Cake with Maple Cream Cheese Frosting
Halloween is upon us, and what comes with it is an influx of delicious pumpkins in the supermarkets. I try my best to maximise cooking with pumpkin whilst they are in season in the UK, and so this recipe is my take on the traditional carrot cake. The pumpkin makes the sponge really moist, with the spices adding fantastic warmth. The Goat's cheese gives the frosting a delicious richness and works really well with the maple syrup. The cake is so easy to make and will keep really well for a few days (if it manages to last that long!).
You will need:
400g light brown sugar
400g plain flour
400ml sunflower oil
400g grated pumpkin
4 eggs
100g raisins
100g toasted chopped
walnuts, plus extra to decorate
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground ginger
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt plus a pinch
400g icing sugar
225g butter, softened
100g soft goats cheese
4 tbsp maple syrup
Begin by preheating your
oven to 180 degrees / gas 4 and greasing and lining three cake tins. In a large
bowl whisk together the oil, eggs, sugar and pumpkin. Gradually add in the
flour, spices, baking powder, bicarbonate of soda and salt.
Gently fold the chopped
walnuts and raisins into the cake mixture, then divide between the three cake
tins. Place in the oven for 20 - 25 minutes until golden and a skewer
poked in the middle of the cake comes out clean. Leave to cool completely.
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