@cookingwzainab: 🎃Pumpkin cake with cream cheese frosting Pumpkin Purée: 1 small pumpkin (makes about 300g purée) 2 tbsp vegetable oil 1 tbsp cinnamon 3 tbsp brown sugar Dry Ingredients: 250g self-raising flour 1 tsp baking soda 1 tsp salt 1 tsp cinnamon ¼ tsp garam masala 100g caster sugar 175g brown sugar Wet Ingredients: 250ml vegetable oil 4 eggs 300g pumpkin purée 1 tsp vanilla extract Frosting: 250g cream cheese ½ tsp salt 3 tbsp honey 100g icing sugar 1 tsp vanilla extract 1 tsp cinnamon 1 tbsp cocoa powder Method: Cut the pumpkin in half, scoop out the seeds and stringy bits, and peel off the skin. Slice into chunks, drizzle with oil, cinnamon, and brown sugar, toss to coat, cover with foil, and bake at 180°C (fan) for 30 mins until soft. Let cool, then blend into a purée (you’ll need 300g). In a large bowl, whisk together the flour, baking soda, salt, cinnamon, garam masala, and both sugars. In another bowl, whisk the oil, pumpkin purée, eggs, and vanilla until smooth. Combine wet and dry mixtures until just mixed, pour into a lined tin, and bake at 170°C (fan) for 40–45 mins until golden and springy. Let cool completely. Beat the cream cheese, salt, honey, icing sugar, and vanilla. Spread generously over the cooled cake. Combine the cinnamon and cocoa powder and dust it over generously #halloween #pumpkinseason #pumpkinrecipes #baking #cake

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Tuesday 28 October 2025 17:48:58 GMT