Pumpkin Cake with Maple Cream Cheese Frosting

By Tuesday, October 25, 2016

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.

In the meantime, whisk the butter and goat's cheese until pale and fluffy. Sieve in the icing sugar with a pinch of salt and the maple syrup. Whisk well until the mixture is light and creamy. Once the cakes have cooled divide the icing between the three layers and assemble. Top with some roughly chopped walnuts. Enjoy! 

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