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 -

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.