Ingredients
Scale
For Pumpkin Cake
- 145g All-Purpose Flour
- 82g Eggs
- 90g Butter
- 115g Castor Sugar
- 198g Baked Pumpkin Puree
- 1/4 Tsp +1/8 Tsp + pinch Baking Powder
- 1/2 Tsp +1/8 Tsp + pinch Baking Soda
- 1/8 Tsp Salt
- 1/4 Tsp + Pinch Cinnamon Powder
- 1/8 Tsp Nutmeg Powder
- 1/2 Tsp + 1/4 Tsp Vanilla Extract
For Baked Pumpkin Puree
- 190g Yellow Pumpkin (peeled and chopped)
- 1 No. Cinnamon Stick
- 1 no. Clove
- 30ml Water
For Cream Cheese Frosting
- 107g Unsalted Butter
- 75g Cream Cheese
- 60g Icing Sugar
- 1/4 Tsp Vanilla Extract
- A pinch of Salt
Instructions
For Baked Pumpkin Puree
- Roughly chop pumpkin into small pieces.
- Take a square tin, and place the chopped pumpkin along with a cinnamon stick and clove. Cover the top of the tin with aluminium foil.
- Bake this at 180C (OTG mode: upper rod + lower rod + fan) for 15 – 20 minutes or until the pumpkin becomes a little soft.
- Let it cool down a little, and then remove the foil from the top.
- Take pumpkin (remove cinnamon stick and clove) and water in a blending jar and grind to form a puree.
For Pumpkin Cake
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 7-inch square aluminium tin with butter paper and oil.
- In a large mixing bowl, cream butter and sugar till it becomes light and fluffy.
- Mix egg and vanilla extract and add this to the creamed butter and sugar mixture gradually. Mix until well combined.
- Next, sieve dry ingredients, i.e., flour, baking soda, baking powder, salt, cinnamon powder and nutmeg powder. Give these ingredients a good stir.
- Now, add pumpkin puree and dry ingredients mixture alternatively in 3-4 batches to the butter-egg mixture. Make sure to add puree first and then dry ingredients. Make a smooth batter.
- Transfer the batter into the lined 7-inch square tin. Bake at 180 C (OTG mode: lower rod only) for 30-40 minutes.
For Cream Cheese Frosting
- Beat butter till fluffy. Add in sifted icing sugar in batches and continue beating.
- Soften the cream cheese in a separate bowl. Fold it into the creamed butter and sugar mixture.
- Lastly, fold vanilla extract and salt into it.
For Assembly
- De-mould the cake from the tin once cooled.
- Pipe and spread the cream cheese frosting on top of the cake
- Now, cut the cake into 9 pieces that are square in shape.
- Garnish these bars with some cinnamon powder and chopped walnuts.
- Prep Time: 15 minutes
- Cook Time: 45 to 55 minutes