butternut-pumpkin-spice-cake-with-sunflower-almond-toffee

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

  1. Bake the pumpkin at 180 degrees Celsius or until it is tender for 30 minutes. Let the pumpkin cool slightly, then puree or mash.
  2. 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.
  3. Mix the pumpkin and the spices with the flour, herbs, and bicarbonate of soda.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.

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