Spiced Pumpkin Traybake
This spiced pumpkin tray bake is made in much the same way as a carrot cake and can be sliced up to whatever size you like.
SERVES
9
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
45
MINUTES
Ingredients
300g self-raising flour
2 tsp ground cinnamon
2 tsp mixed spice
1 tsp bread soda
200g golden caster sugar
4 eggs, lightly beaten
Zest 2 oranges
200g melted butter
480g pumpkin, peeled, seeds
removed and grated
For the icing
200g cream cheese
75g icing sugar
Zest 1 orange
½ tsp ground cinnamon
½ tsp ground ginger
Method
Preheat your oven to 180ºC/gas mark 4.Â
Line a 12 x 8-inch baking tin with parchment.
Sieve the flour, cinnamon, mixed spice and bread soda together into a large bowl.
Mix in the sugar and set aside.
Stir your eggs, orange zest and melted butter together and add this mixture to the flour and combine.
Stir in the grated pumpkin.
Scoop the mixture into your prepared tin.
Place in the centre of your oven and bake for 45 minutes or until a skewer comes out clean.
Allow the cake to cool completely on a wire rack.
To make the icing, whisk all of the icing ingredients together until light and fluffy.
You can spread the icing over the traybake and cut it after it is iced, or you can do it the other way around and ice the pre-cut slices.
