PUMPKIN TRAYBAKE
SEASONAL WARM FLAVOURS
Autumn is upon us and now is the time for flavours like cinnamon and pumpkin. A pumpkin traybake is a perfect way to kick start your Autumn baking. If you don’t have pumpkin, fear not, you can use butternut squash and it works just as well.
METHOD
Heat oven to 180C/160C fan. Line a tray with baking paper. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the tray. Bake for 25 – 30mins until firm and springy to the touch and a skewer inserted in the centre of the cake comes out clean. Cool completely on a wire rack.
For the icing, beat the cream cheese and sugar together until smooth then spread on top of the cake. Leave plain or decorate with pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture. We would love to see your masterpiece if you use this recipe over on Instagram or any other Autumn baking you have done.
