Everyone will be talking about this amazing Butternut Pumpkin Spice Cake. This recipe is perfect for an afternoon tea cake or a birthday cake. The cream cheese frosting makes it even more delicious!
Ingredients:
Butternut Pumpkin Spice Cake
Sunflower Almond Toffee
Cream Cheese Icing
Method:
Butternut Pumpkin Spice Cake
- Bake the pumpkin at 180 degrees Celsius or until it is tender for 30 minutes. Let the pumpkin cool slightly, then puree or mash.
- The eggs and sugar should be beaten together for two minutes with an electric mixer until pale and creamy. Beat the butter and yogurt together.
- Mix the pumpkin and the spices with the flour, herbs, and bicarbonate of soda.
- Pour the mixture into a 22cm round cake pan with a base and sides lined with butter. Bake at 180degC until the cake is cooked.
- Cool down for 15 minutes, then turn onto a rack of wire to completely cool. Store in an airtight jar until needed.
Sunflower Almond Toffee
- Spread the nuts and seeds over a baking tray lined with parchment paper and roast in an oven at 180 degrees Celsius until golden. Cool.
- Pour the water and extra sugar into a pan and heat it without boiling. Stir occasionally until all the sugar is dissolved. Bring the syrup to a boil without stirring until it is a golden color.
- Pour the oil over the nuts or seeds, using a metal fork or spoon, to make sure that all bases are covered. Allow to cool down and harden. Keep in an airtight bag until needed.
Cream Cheese Icing
- Cream cheese and butter can be combined with an electric mixer to make a creamy icing. Beat the icing, lemon juice, and rind together. Spread the icing over the cake. Use the broken pieces to decorate the cake.