Pumpkin & Chai-Spiced Cake

13 Ingredients

Number of servings

12

2 cup self-raising flour
2 cup pure icing sugar (sifted)
100grams unsalted butter (softened)
600grams Jarrahdale pumpkin (grated)
1teaspoons bicarbonate of soda
1 1/2tablespoons maple syrup
1/3 cup chai tea spice powder
1 cup pecans
250grams cream cheese (softened)
4 free range eggs
1 cup caster sugar
1/4 cup raisins
3/4 cup vegetable oil

Nutrition per serving

33% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 180°C. Grease 2 x 20cm square cake pans. Sift flour, chai, bicarbonate of soda and a pinch of salt together into a bowl.

Step 2 of 6

Using an electric whisk, beat eggs and sugar in a separate large bowl until pale and creamy. Add oil and whisk well to combine.

Step 3 of 6

Fold flour mixture into egg mixture until combined. Chop half the pecans and stir into mixture with raisins and pumpkin. Divide batter between pans and bake for 40-45 minutes or until a skewer inserted into centres comes out clean. Stand for 10 minutes, then turn cakes out onto wire racks to cool completely.

Step 4 of 6

Meanwhile, stir remaining pecans with maple syrup in a small saucepan over medium heat for 5 minutes or until syrup bubbles and pecans are evenly coated. Set aside to cool.

Step 5 of 6

To make the cream cheese icing, place all the ingredients in the bowl of a stand mixer and beat on medium speed for 3-5 minutes or until smooth and creamy.

Step 6 of 6

Top one cake with half the cream cheese icing and sandwich with the other cake. Spread remaining icing over the top and finish with maple pecans to serve.