Pumpkin and maple syrup squares

Recipe by:

If you are a fan of pumpkin spice lattes, then you'll love this traybake

Pumpkin and maple syrup squares

SERVES

12

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 12 by 8 tin with parchment.

  2. Place the flour, sugar, cinnamon, cake spice, and bread soda into a bowl and mix well.

  3. Mix the maple syrup with the eggs and butter. Pour this into the flour mixture and mix well. Add the puree and make sure it is well combined. Stir in the chopped nuts and scoop the mixture into your prepared tin. Flatten it out and bake for about 30 minutes or until a skewer comes out clean.

  4. Allow to cool in the tin until cool enough to handle, then place it on a wire rack to cool completely.

  5. To make the icing, beat all of the ingredients — except the nuts — until light and fluffy.

  6. Spread this over the cake and dot the nuts on top. Cut into squares.

Ingredients

  • 300g self-raising flour

  • 80g muscovado sugar

  • 1 tsp ground cinnamon

  • 2 tsp mixed spice

  • 2 tsp of bread soda, sieved

  • 100ml maple syrup

  • 4 eggs

  • 200g melted butter

  • 500g pumpkin puree

  • 50g pecan nuts, chopped

  • To decorate:

  • 100g soft butter

  • 300g cream cheese

  • 90g icing sugar

  • the zest of 2 oranges

  • a handful of walnuts or pecan nuts

Method

  1. Preheat your oven to 180°C and line a 12 by 8 tin with parchment.

  2. Place the flour, sugar, cinnamon, cake spice, and bread soda into a bowl and mix well.

  3. Mix the maple syrup with the eggs and butter. Pour this into the flour mixture and mix well. Add the puree and make sure it is well combined. Stir in the chopped nuts and scoop the mixture into your prepared tin. Flatten it out and bake for about 30 minutes or until a skewer comes out clean.

  4. Allow to cool in the tin until cool enough to handle, then place it on a wire rack to cool completely.

  5. To make the icing, beat all of the ingredients — except the nuts — until light and fluffy.

  6. Spread this over the cake and dot the nuts on top. Cut into squares.