Pumpkin Cake with Maple Coffee Icing
Every year when I carve my pumpkin I end up throwing the insides in the bin which is really a complete and utter waste! I’m sure I am not the only one guilty of this so I decided enough is enough and this year I was going to make something delicious. Pumpkin has many health benefits and I’m surprised that it hasn’t yet been splashed all over the media as a “superfood”. It has high levels anti-oxidants, vitamin K, potassium and the list goes on. I’m not overly obsessed with these health claims that regularly change from week to week but if it makes me feel good about eating cake, I’ll go with it!
400g castor sugar
400g sunflower/vegetable oil
400g self raising flour
1 tsp vanilla essence
1 tsp mixed spice
300g icing sugar
1 tbsp maple syrup
1 tsp instant coffee (don’t judge me- use real coffee if you wish!) dissolved in 4 tbsp water
Preheat the oven to 180°C and grease a 10 inch bundt tin.
Firstly you need to scoop out the insides of the pumpkin and chop it up small so that it roasts pretty fast. Roast on a tray for 20 minutes or until tender. Blitz in a food processor to make a puree. (If you are feeling lazy you can buy this in a tin)
Whisk together the sugar, eggs and oil for about 5 mins.
Mix in everything else and pour into the cake tin. Bake for 50 minutes.
When the cake is done leave it to cool for about 10 minutes before moving to a wire rack.
Once the cake is completely cool its time to make the icing which couldn’t be easier. Basically just mix the icing ingredients together and drizzle this all over the cake.