Pumpkin Cake

Is there anything more autumnal than the burnt orange of a gorgeous pumpkin?

We love this pumpkin cake, made even better with a creamy topping using our Super Thick. Fans of carrot cake will enjoy this too.

This recipe makes 2 loaves so half the ingredients to make 1.

1 hr
Serves 8
Intermediate

Ingredients

For the cake

300g self-raising flour (we like Doves Farm)

300g light muscovado sugar

2 tsp cinnamon

½ tsp nutmeg

2 tsp bicarbonate of soda

175g organic sultanas

½ tsp salt

4 organic eggs, beaten

200g Yeo Valley organic butter, melted

zest 1 organic orange

1 tbsp organic orange juice

500g pumpkin or butternut squash flesh

For the Super Thick topping

300g pack soft cheese

200g of Yeo Valley Super Thick Kerned yogurt (either 0% or 5%)

100g icing sugar, sifted

The zest of 1 orange and juice of half

Cinnamon biscuits, broken up as fine crumbs

Try it with...

Method

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.