My Halloween recipe this year is an amazing Spiced Pumpkin Cappuccino Cake! It is absolutely delicious, and it’s a perfect treat for spooky season.
Serves 12-16 – this recipe makes two small loaf cakes
Macros: (18-20 portions)
Calories: 362
Carbohydrates: 45g
of which sugars: 23g
Fibre: 1g
Protein: 3g
Fat: 20g
Ingredients:
For the sponge:
- 300g self-raising flour
- 2 tsp bicarbonate of soda
- 1 tsp cinnnamon powder
- 2 tsp ground nutmeg
- 4 medium eggs
- 200g melted unsalted butter
- 200g brown sugar
- 75g sultanas
- 500g fresh grated pumpkin flesh
- Zest of 1 orange
- Juice of half an orange
- 3 tbsp coffee and chicory essence
For the icing:
- 100g icing sugar
- 200g softened unsalted butter – make sure it is room temperature!
- Zest of 1 orange (save some for decoration)
- Juice of half an orange
- 2 tbsp coffee and chicory essence
- Pumpkin seeds for decoration
- Orange zest for decoration
- Chocolate powder for dusting
Method:
1.Preheat your oven to 160 degrees and line the tins with baking paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and sultanas.
3. In a separate mixing bowl combine the eggs, butter, coffee syrup, orange zest and juice.
4. Next, fold the liquid mixture into the dry mix. Now add the fresh grated pumpkin and fold until combined.
5. Pour the batter into the tins and bake for around 35 minutes, check it is cooked with a skewer.
6. For the icing, add all of the ingredients into a large mixing bowl, stir until combined.
7. Once the cake is cooked and cooled, top with icing and decorate with pumpkin seeds, orange zest and chocolate powder.
8. Next, enjoy! 🙂
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If you liked this post, be sure to check out Halloween pumpkin soup recipe! and Healthy Halloween Rocky Road Recipe!