Pumpkin spiced latte cake
- Cassie Best
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Serves 8
Prep: 30 mins
Cook: 1 hr and 10 mins
plus cooling
A star rating of 4.7 out of 5.7 ratingsRate
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Try this moreish loaf cake, with all the flavours of a pumpkin spiced latte. The pumpkin keeps the cake lovely and soft, perfect for an afternoon treat
Freezable (un-iced)
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Ingredients
Nutrition
Units:
MetricUS
-
200g pumpkin
or squash, chopped into 2cm chunks
-
125g butter
melted and cooled a little, plus extra for the tin
-
3 medium eggs
-
50g natural yogurt
-
2 tsp vanilla extract
-
1 tbsp strong black coffee
cooled
-
125g light brown soft sugar
-
200g self-raising flour
-
2 tbsp ground cinnamon
plus a pinch
-
1 tsp ground ginger
-
grating of nutmeg
For the topping
- 20g pumpkin seeds
- 150ml whipping cream
- 100g mascarpone
- 50g icing sugar
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Nutrition: Per serving
- kcal477
- fat30g
- saturates17g
- carbs43g
- sugars24g
- fibre3g
- protein7g
- salt0.6g
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Method
-
step 1
Put the pumpkin or squash in a microwaveable container with a splash of water, cover with a lid and microwave on high for 5-8 mins until soft. Mash with a fork and leave to cool. Alternatively, cover and bake at 180C/160C fan/gas 4 for 30 mins, then mash.
-
step 2
If the oven isn’t already on, heat to 180C/160C fan/gas 4. Brush a 900g loaf tin with melted butter and line with a strip of baking parchment, leave some overhanging either end to help you lift out the cake later.
-
step 3
Whisk the butter, eggs, yogurt, vanilla and coffee together in a jug. Put the sugar, flour, cinnamon, ginger and a generous grating of nutmeg in a large bowl and mix together. Use your fingers to break up any lumps of sugar, shaking the bowl a few times to bring them to the surface. Add the liquid ingredients and the mashed pumpkin to the dry ingredients and mix until there are no floury streaks remaining.
-
step 4
Pour into the prepared tin and bake for 1 hr, until a skewer inserted into the centre of the cake comes out clean. If any wet crumbs cling to the skewer, return to the oven for another 5-10 mins, then check again. Leave to cool for 15 mins in the tin, then lift onto a wire rack and leave to cool completely.
-
step 5
Toast the pumpkin seeds in a dry pan for a few minutes, shaking every now and then, until browned and popping. Tip onto a plate to cool.
-
step 6
Whisk the cream, mascarpone and icing sugar together in a bowl until thick – be careful not to overbeat or the icing will go runny. If it looks too soft, chill for 30 mins. Spread the icing over the cake, dust with a pinch of cinnamon and scatter over the pumpkin seeds.
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A star rating of 4.7 out of 5.7 ratings
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