Friday 26 October 2018

How To Make Pumpkin Spice Latte Cake

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
  1. Preheat the oven to 180C.
  2. Grease 3 x 7" cake tins and line the bottom with baking paper.
  3. Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
  4. In another bowl sift together the flour, baking powder, salt and spices.
  5. Add the dry ingredients to the wet ingredients and fold in until just combined.
  6. Spoon equally between the 3 tins and smooth out the top.
  7. Bake for 35 - 45 minutes or until a skewer comes out clean. Allow to cool and then carefully turn out from the tins.
  8. Whilst they are baking or cooling, make the icing.
  9. Mix the coffee with just enough boiling water to dissolve it. Allow to cool.
  10. Beat the butter until light, fluffy and pale.
  11.  . . . . 
  12.  . . . . 
  13.  . . . .
  14.  . . . .  FULL RECIPES & TIPS FOR MAKE PUMPKIN SPICE LATTE CAKE LINK : HERE