<\/em><\/strong><\/p>\n

\n

The perfect autumn bake with pumpkin, although this time we\u2019re using it in a slightly different way \u2013 instead of pumpkin pur\u00e9e, we\u2019re adding freshly grated pumpkin. The cake has a slight carrot cake feel to it, helped along by the delicious Philadelphia cream cheese frosting. So, if you\u2019re a fan of carrot cake, this recipe should be right up your street! There\u2019s something else going on here, too \u2013 a gentle tropical note from pineapple and coconut, which pairs beautifully with the pumpkin\u2019s vivid orange colour.<\/em><\/p>\n<\/blockquote>\n

Which pumpkin do I use for baking? In Poland, a good variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, mealy flesh and an intense orange colour. It\u2019s very versatile and can be used in a wide range of dishes.<\/em><\/span><\/p>\n

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

\n
• 250 g pumpkin<\/li>\n
• 300 g plain flour<\/li>\n
• 1 tsp ground cinnamon<\/li>\n
• 200 g caster sugar<\/li>\n
• 1 tsp baking powder<\/li>\n
• 1 tsp bicarbonate of soda<\/li>\n
• 3 large eggs<\/li>\n
• finely grated zest of 1 orange<\/li>\n
• 230 ml sunflower oil<\/li>\n
• 200 g tinned pineapple, drained and cut into small pieces<\/li>\n
• 100 g walnuts or pecans, chopped<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Grate the pumpkin using the medium-sized holes of a box grater.<\/p>\n

  In a large bowl, lightly whisk the eggs with a balloon whisk. Add the sugar, orange zest and oil and whisk briefly until combined. Sift in the flour, baking powder, bicarbonate of soda and cinnamon, then gently fold everything together with a spatula. Finally, add the chopped pineapple, nuts and grated pumpkin and fold through until evenly combined.<\/p>\n

  Transfer the batter to a 23 cm round cake tin lined with baking paper and smooth the top.<\/p>\n

  Bake at 165\u00b0C for about 50\u201360 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Once completely cool, cut into 3 layers.<\/p>\n

  Ingredients for the Philadelphia cream cheese frosting:<\/span><\/p>\n

  \n
  • 120 g butter<\/li>\n
  • 1 cup icing sugar<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • 360 g Philadelphia cream cheese<\/li>\n
  • 3\/4 cup desiccated coconut<\/li>\n<\/ul>\n

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

    Place the butter and icing sugar in the bowl of a mixer. Beat until light and fluffy. Add the vanilla extract and beat in. Add the Philadelphia cream cheese in several additions, beating well after each one. Finally, add the desiccated coconut and mix to combine.<\/p>\n

    Assembly:<\/strong><\/p>\n

    Sandwich the cake layers together with the frosting. Cover the top and sides of the cake with the remaining frosting. Store the Tropical Pumpkin Layer Cake in the fridge.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    The perfect autumn bake with pumpkin, although this time we\u2019re using it in a slightly different way \u2013 instead of pumpkin pur\u00e9e, we\u2019re adding freshly grated pumpkin. The cake has a slight carrot cake feel to it, helped along by the delicious Philadelphia cream cheese frosting. <\/p>\n","protected":false},"author":1,"featured_media":5091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,28,438],"tags":[86,125,124,322,116,117,137,103],"duration":[],"tag_group":[],"class_list":["post-5090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-tortes","category-layered-cakes","category-vegetable-cakes","tag-cinnamon","tag-desiccated-coconut","tag-orange-mandarine","tag-pecan-nuts","tag-philadelphia-en","tag-pineapple","tag-pumpkin","tag-walnuts"],"acf":[],"yoast_head":"\n