\n

Not your everyday pumpkin cake \u2014 this one is infused with warming spices and topped with a sweet maple icing. It\u2019s wonderfully simple and quick to make, especially for busy days, and very forgiving too \u2014 perfect for experimenting with different variations. Soft, fluffy and beautifully moist. You could try it with orange icing, add your favourite nuts or chocolate, or even bake it as cupcakes. It will be delicious every single time!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the pumpkin cake:<\/span><\/p>\n

\n
• 2 large eggs<\/li>\n
• 200 g light brown sugar<\/li>\n
• 230 g pumpkin pur\u00e9e<\/li>\n
• 120 ml olive oil<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• \u00bd teaspoon ground cardamom<\/li>\n
• a pinch of ground allspice<\/li>\n
• a pinch of salt<\/li>\n
• 190 g plain flour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In the bowl of a mixer, whisk the eggs and brown sugar for about 1 minute until slightly frothy and well combined (not fully fluffy). Add the pumpkin pur\u00e9e and olive oil, mixing until combined. Sift the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, allspice and salt directly into the wet ingredients. Gently mix with a whisk until just combined \u2014 do not overmix.<\/p>\n

  Line a 20 cm round tin with baking parchment. Pour in the batter and level the surface.<\/p>\n

  Bake at 180\u00b0C for about 30\u201335 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Drizzle with maple icing and sprinkle with pumpkin seeds.<\/p>\n

  Additionally:<\/span><\/p>\n

  \n
  • pumpkin seeds, for sprinkling<\/li>\n<\/ul>\n

    Ingredients for the maple icing:<\/span><\/p>\n

    \n
    • 100 g icing sugar<\/li>\n
    • 30 ml milk<\/li>\n
    • 30 ml maple syrup<\/li>\n
    • a pinch of salt<\/li>\n<\/ul>\n

      All ingredients should be at room temperature.<\/p>\n

      Mix all ingredients together in a bowl using a whisk. Add the milk gradually, adjusting the consistency as needed \u2014 more milk for a thinner icing, or more icing sugar for a thicker one.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe source: Snacking Cakes by Yossy Arefi.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      Not your everyday pumpkin cake \u2014 this one is infused with warming spices and topped with a sweet maple icing. It\u2019s wonderfully simple and quick to make, especially for busy days, and very forgiving too \u2014 perfect for experimenting with different variations. <\/p>\n","protected":false},"author":1,"featured_media":13665,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[334,86,153,137,359,128],"duration":[],"tag_group":[],"class_list":["post-13664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cardamom","tag-cinnamon","tag-maple-syrup","tag-pumpkin","tag-pumpkin-puree","tag-pumpkin-seeds"],"acf":[],"yoast_head":"\n