1.Heat oven to 180C/fan 160C/gas 4 and butter and line 2 loaf tins (8×4 inch) with baking parchment.
2.Put the flour, sugar, cinnamon, nutmeg, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
3.Now prepare the pumpkin. Cut, remove seeds and skin and then grate the flesh. If you have any extra pumpkin, either grate or cut into chunks and freeze so it doesn’t go to waste. (You can use your pumpkin chunks in a Pumpkin and Mushroom Risotto with a spoonful of Yeo Valley Super Thick stirred through)
4.Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients before stirring the pumpkin through.
5.Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch and a skewer comes out clean from the centre.
6.Whilst the cake is in the oven make the topping. Beat the cheese, Super Thick yogurt, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy. Pop in the fridge.
7.When the cake is done, cool in the tin for 5 mins then turn it onto a cooling rack.
8.When the cake is completely cool, give the frosting a quick beat to loosen, then use a palette knife to spread over the top of the cake in peaks and swirls. Sprinkle the cinnamon biscuit crumbs on top just before serving.
The cake will keep, covered and in the fridge, for up to 3 days.