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Method
Step 1
To make the maple caramel, place maple syrup in a medium frying pan over high heat. Cook for 4-5 mins or until maple syrup thickens. Remove from heat. Stir in butter, salt and cream. Place in the fridge for 1 hour to chill.
Step 2
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the pumpkin on the lined tray. Drizzle with olive oil. Bake for 45 mins or until tender. Set aside for 20 mins to cool.
Step 3
Meanwhile, grease a 5cm-deep, 20cm x 30cm (base measurement) lamington pan. Line the base and sides with baking paper, allowing the sides to overhang. Cook the butter in a medium frying pan over medium-high heat for 2-3 mins or until golden brown. Transfer to a heatproof bowl. Place in the fridge for 10 mins to chill.
Step 4
Use a food processor to process the pumpkin until smooth. Add the sugar, eggs, yoghurt, vegetable oil, orange rind, vanilla and butter and process until the mixture is smooth.
Step 5
Sift flour, baking powder, bicarbonate of soda and cinnamon into a large bowl. Fold in the pumpkin mixture and salt until just combined. Spoon into the prepared pan and smooth the surface. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 6
To make the cream cheese icing, use an electric mixer to beat the butter and sugar in a medium bowl until pale and fluffy. Add the cream cheese and beat until smooth and creamy.
Step 7
Transfer the cake to a serving plate. Spread with the cream cheese icing. Drizzle with maple caramel to serve.
Prep time20 mins20 minutes, + cooling & 1 hour 10 mins chilling time
+ cooling & 1 hour 10 mins chilling time
Ingredients
900g butternut pumpkin, peeled, cut into 3cm pieces
1 tbs olive oil
125g butter, softened
1 cup (220g) raw caster sugar
2 Coles Australian Free Range Eggs
100g Greek-style natural yoghurt
1/3 cup (80ml) vegetable oil
1 tbs finely grated orange rind
1 tsp vanilla bean paste
2 1/3 cups (350g) plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp salt
Maple caramel
3/4 cup (185ml) maple syrup
60g butter
1 tsp sea salt flakes
100ml thickened cream
Cream cheese icing
50g unsalted butter, softened
1/4 cup (55g) brown sugar
250g cream cheese, softened
Description
Topped with cream cheese icing and drizzled with maple caramel, this spiced pumpkin cake will be a new household favourite.
Method
Step 1
To make the maple caramel, place maple syrup in a medium frying pan over high heat. Cook for 4-5 mins or until maple syrup thickens. Remove from heat. Stir in butter, salt and cream. Place in the fridge for 1 hour to chill.
Step 2
Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the pumpkin on the lined tray. Drizzle with olive oil. Bake for 45 mins or until tender. Set aside for 20 mins to cool.
Step 3
Meanwhile, grease a 5cm-deep, 20cm x 30cm (base measurement) lamington pan. Line the base and sides with baking paper, allowing the sides to overhang. Cook the butter in a medium frying pan over medium-high heat for 2-3 mins or until golden brown. Transfer to a heatproof bowl. Place in the fridge for 10 mins to chill.
Step 4
Use a food processor to process the pumpkin until smooth. Add the sugar, eggs, yoghurt, vegetable oil, orange rind, vanilla and butter and process until the mixture is smooth.
Step 5
Sift flour, baking powder, bicarbonate of soda and cinnamon into a large bowl. Fold in the pumpkin mixture and salt until just combined. Spoon into the prepared pan and smooth the surface. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
Step 6
To make the cream cheese icing, use an electric mixer to beat the butter and sugar in a medium bowl until pale and fluffy. Add the cream cheese and beat until smooth and creamy.
Step 7
Transfer the cake to a serving plate. Spread with the cream cheese icing. Drizzle with maple caramel to serve.
