Pumpkin Layer Cake

Pumpkin layer cake

This recipe is brought to you by Ocado

Based on the same principle as carrot cake, Gizzi Erskine’s Pumpkin Layer Cake marries moist pumpkin with warming, sweet spices and cream cheese icing.

Ingredients

  • 250ml olive oil, plus extra for the tin
  • 100g pitted dates, chopped
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 200g light muscovado sugar
  • 3 medium eggs
  • 280g pumpkin, grated (or use butternut squash)
  • 2 tsp vanilla bean paste
  • 350g plain flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1 pinch ground black pepper
  • 1 pinch ground cloves
  • ¼ tsp fine salt
  • 100g pecans, toasted and chopped
  • 100g dried pineapple, chopped
  • 250ml double cream
  • 200g icing sugar
  • 500g cream cheese

Method

Preheat the oven to 180°C/160°C fan/gas 4. Grease the base and sides of a deep 23 cm x 8 cm loose-bottomed cake tin with oil and line with baking paper.

2.     Put the 100g dates in a bowl with the zests and juices of the orange, lemon and lime; set aside.

3.    In a mixing bowl, beat the muscovado sugar and oil with an electric whisk for 2 mins or until fluffy. Add the eggs one at a time, whisking for 1 min before each addition, and for 2 mins after the third and final egg. Beat in the pumpkin and 1 tsp of the vanilla until evenly dispersed.

4.     In a separate bowl, combine the flour, baking powder, cinnamon, turmeric, black pepper, cloves and salt, then add to the wet mixture; whisk well. Stir in the pecans, pineapple and date mixture, pour into the tin and bake for 1 hr 10 mins or until golden and springy to the touch. Remove from the oven; leave to cool completely in the tin for 2-3 hrs.

5.     For the icing, combine the cream, icing sugar and remaining 1 tsp vanilla in a mixing bowl; beat with an electric whisk until thick. Fold in the cream cheese until smooth and easily spreadable.

6.     Remove the cake from the tin, level with a sharp knife, then cut into 3 even layers. Place the base layer on a cake plate or stand. Spread over 4-5 tbsp of the icing, sandwich with the next layer and repeat. Ice the sides of the cake first, then the top. I prefer a slightly thinner layer but feel free to opt for more! Adorn with decorations, if you like, and serve. The cake will keep chilled in an airtight container for 4 days.

Tips or serving suggestions

Allow 2-3 hours for the cake to cool before icing. To make crystallised citrus, thinly slice the fruit, brush with sugar and place on a lined baking tray. Bake for 2-3 hrs at 110°C/90°C fan/gas ¼ until dry; store in an airtight container. For sugared bay, dip the leaves in egg white, then sugar, and leave to dry. For caramelised pecans, heat 1 tbsp sugar in a pan with a splash of water until bubbling; add the nuts, swirl to coat, then tip onto a lined tray to harden.

More Ocado Recipes

Crispy Root Vegetables with Pumpkin Seeds and Parsley Dip

Pumpkin Spice Porridge

Pumpkin Gnocchi with Gorgonzola and Sage Butter

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