Pumpkin spiced latte cake
Serves 8
Prep:
Cook:
plus cooling
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
Skip to ingredients
Units:
- 200g pumpkinor squash, chopped into 2cm chunks
- 125g buttermelted and cooled a little, plus extra for the tin
- 3 medium eggs
- 50g natural yogurt
- 2 tsp vanilla extract
- 1 tbsp strong black coffeecooled
- 125g light brown soft sugar
- 200g self-raising flour
- 2 tbsp ground cinnamonplus a pinch
- 1 tsp ground ginger
- grating of nutmeg
For the topping
- 20g pumpkin seeds
- 150ml whipping cream
- 100g mascarpone
- 50g icing sugar
Nutrition: Per serving
- kcal477
- fat30g
- saturates17g
- carbs43g
- sugars24g
- fibre3g
- protein7g
- salt0.6g
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.
