Name: Pumpkin spiced latte cake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 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 -; 20g pumpkin seeds -; 150ml whipping cream -; 100g mascarpone -; 50g icing sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin spiced latte cake

1. 200g pumpkin or squash, chopped into 2cm chunks -

2. 125g butter, melted and cooled a little, plus extra for the tin -

3. 3 medium eggs -

4. 50g natural yogurt -

5. 2 tsp vanilla extract -

6. 1 tbsp strong black coffee, cooled -

7. 125g light brown soft sugar -

8. 200g self-raising flour -

9. 2 tbsp ground cinnamon, plus a pinch -

10. 1 tsp ground ginger -

11. grating of nutmeg -

12. 20g pumpkin seeds -

13. 150ml whipping cream -

14. 100g mascarpone -

15. 50g icing sugar -

How to cook deliciously - Pumpkin spiced latte cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.