Baking Dessert

Easy spiced pumpkin cakes

Name: Spiced pumpkin cake recipe
Yield: 12
Ingredients: 250g peeled butternut pumpkin, grated; 20g unsalted butter; 220g caster sugar; 2 large eggs, at room temperature; 230ml thickened cream; 225g plain flour; 2 tsp baking powder; 1 tsp mixed spice; 1 tsp ground cinnamon

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Jump to recipe

by Emelia Jackson

CHEF

May 23, 2024

"These little cakes were born during my time on MasterChef, back in 2020. We had to use pumpkin in multiple ways, and this was one of them. The recipe starts by making a pumpkin puree, which can be done a few days in advance and stored in an airtight container in the fridge or freezer." - Emelia Jackson

250g peeled butternut pumpkin, grated
20g unsalted butter
1 cup (220g) caster sugar
2 large eggs, at room temperature
230ml thickened cream
1 1/2 cups (225g) plain flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease a 12-hole friand mould.
2.

Combine the grated pumpkin, butter and 1 tbs of the sugar in a small saucepan. Cook over low heat for 10 minutes or until soft. Transfer to a large bowl and mash with the back of a fork. Add the eggs and cream and stir until combined. Sift over the flour, baking powder and spices and remaining sugar. Stir until just combined.
3.

Fill holes of prepared pan evenly with batter and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool slightly before removing the cakes from tray. Serve warm.

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Recipe Notes

These cakes freeze beautifully. Wrap them tightly in a couple of layers of plastic wrap and freeze for up to 6-8 weeks. Simply pop them in the oven for 5 minutes at 180°C/160°C fan-forced to refresh. You can play around with the vegetables you use here, too; carrots, parsnip or zucchini would all be great additions. You’ll need a 12-hole friand mould.