PUMPKIN SPICE LATTE CAKE
Source Images Link : Here
A perfect autumnal cake using coffee, spice and pumpkin
Course : Dessert
Cuisine : Family Food
Prep Time : 15 Mins
Cook Time : 20 Mins
Total Time : 35 Mins
Servings : 12
Calories : 1045 kcal
INGREDIENTS
- Butter for greasing
- 425 g Tin of pure pureed pumkin
- 200 g Soft dark brown sugar
- 450 g Caster sugar
- 240 ml Sunflower oil
- 150 ml Water
- 4 Medium free range eggs
- Zest of a lemon
- 375 g Self raising flour
- 1 tsp Table salt not sea salt crystals
- 2 tsp Cinnamon
- 1 tsp Allspice
- 1 tsp Ground nutmeg
For The Icing:
- 350 g Unsalted butter
- 700 g Icing sugar
- 6 Tsp Good quality instant coffee
For The Ganache:
- 100 ml Double Cream
- 150 g White chocolate finely chopped
- Tangerine gel food colour
- Sprinkles to decorate
INSTRUCTIONS
- Preheat the oven to 180C.
- Grease 3 x 7" cake tins and line the bottom with baking paper.
- Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
- In another bowl sift together the flour, baking powder, salt and spices.
- Add the dry ingredients to the wet ingredients and fold in until just combined.
- Spoon equally between the 3 tins and smooth out the top.
- Bake for 35 - 45 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
- Whilst they are baking or cooling, make the icing.
- Mix the coffee with just enough boiling water to dissolve it. Allow to cool.
- Beat the butter until light, fluffy and pale.
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- . . . . FULL RECIPES & TIPS FOR MAKE PUMPKIN SPICE LATTE CAKE LINK : HERE