Pumpkin and maple syrup squares
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line a 12 by 8 tin with parchment.
Place the flour, sugar, cinnamon, cake spice, and bread soda into a bowl and mix well.
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.
Allow to cool in the tin until cool enough to handle, then place it on a wire rack to cool completely.
To make the icing, beat all of the ingredients — except the nuts — until light and fluffy.
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
Preheat your oven to 180°C and line a 12 by 8 tin with parchment.
Place the flour, sugar, cinnamon, cake spice, and bread soda into a bowl and mix well.
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.
Allow to cool in the tin until cool enough to handle, then place it on a wire rack to cool completely.
To make the icing, beat all of the ingredients — except the nuts — until light and fluffy.
Spread this over the cake and dot the nuts on top. Cut into squares.
