Pumpkin Spice Latte Cake

It started as a quirky seasonal flavour, became an amusing cliché and is now an unstoppable force. We speak of course, of Pumpkin Spice Latte. In Internet Land you cannot escape it’s nutmeg scented grasp. Now it’s here I tell you! IT’S HERE! (Noise of screaming and chaos.)

https://www.pinterest.co.uk/pin/518688082062912881/

Everybody’s doing it. A Google search for P.S.L brings up 19,600,000 results! So, as the saying goes: “If you can’t beat them, join them”. Try this super moist cake – with the warming flavours of cinnamon, cloves and nutmeg; enjoy by the fire with a mug of milky coffee.

Pumpkin Spice Latte Cake

  • 4oz (120g) soft butter
  • 6oz (180g) brown sugar
  • 2 eggs
  • 7oz (210g) plain flour
  • 1oz (30g) ground almonds
  • 1tsp baking powder
  • ½ bicarbonate of soda
  • 1tsp ground cinnamon
  • ½tsp each of ground cloves and nutmeg / mace
  • 4floz (120ml) buttermilk
  • 1 butternut squash or small pumpkin

First peel, seed and chop the squash into chunks. Simmer until soft, drain and mash to a puree. Leave to cool.

Pre-heat the oven to 170ºc (150 fan, gas mark 3). Grease and line a deep, loose bottomed or springform cake tin.

Beat together the butter and sugar. Beat in the eggs one at a time. Measure out 6oz (180g) of squash puree (use the rest as a side dish for a roast dinner or freeze it to make another cake later) Mix in the puree. Sift together all of the dry ingredients, then gradually beat into the mixture.

Mix in the buttermilk, then scrape the mixture into the cake tin. Bake for 30 – 40 mins, until a skewer poked in the middle come out clean. If it starts to get too brown before the middle is cooked, cover with a piece of baking parchment (not foil). Cool in the tin for 10 mins, then remove from the tin and finish cooling on a wire rack.

For the icing:

  • 6oz (180g) icing sugar
  • 3oz (90g) softened butter
  • ½ vanilla extract
  • 2tbsp white hot chocolate powder (optional, but it really makes a difference)
  • 1 tbsp buttermilk

Mix all ingredients until smooth. Spread evenly over the top of the cooled cake. Dust with cocoa powder, hot chocolate powder or powdered instant coffee.

“Pumpkin Spice” is a mixture of cinnamon, ginger, nutmeg, allspice and cloves.