This will most definitely be the fluffiest most moist cake you’ve ever eaten – I promise! And it is so easy to make! Don’t be put off by the making of the pumpkin puree – you can just ignore the pumpkin while it’s in the oven and then scoop the flesh out afterwards – easy as!
My daughter always asks if I can double or triple the amount of icing 😂. Feel free to do so if you want the end product to be extra delicious! Splitting the cake in half and icing the middle would also be a welcome addition, I’m sure!
It lasts not even 24 hours in my house – see how it goes in yours… 🙂
Ingredients for a baking paper lined square cake tin (23cm x 23cm)
1.3 Kg Hokkaido pumpkin (you need 430g pumpkin puree at the end)
125g sugar
200g olive oil
3 eggs
Pinch of salt
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
280g flour
For the icing:
220g cream cheese
55g maple syrup
Lemon zest of one lemon
Lemon juice from half a lemon
• let’s start with the pumpkin. Stab your pumpkin all over with a small knife to pierce the skin all over. Heat the oven to 200 degrees Celsius and line a baking tray with baking paper. Place the pumpkin directly into the cold/not yet heated up oven and bake for 80-90 minutes until soft. Remove and allow to cool a bit. Then cut into quarters, remove seeds and scoop the pumpkin (430g of it) into a big mixing bowl. Allow to cool slightly. Turn oven down to 175 degrees Celsius.
• once the pumpkin has cooled a little, add all of the ingredients except the flour to the bowl and mix really well.
• now add the flour and fold in gently but make sure everything is properly mixed.
• pour cake mix into prepared cake tin and bake for 30 minutes until just firm when lightly touched in the middle (or else prick with a fork to see if it comes out clean). Remove to cool.
• for the icing, mix all ingredients together in a bowl. Ice the completely cooled cake and dig right in. You’ll love this autumny treat!
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