Ingredients

The following ingredients have 4 Servings
  • 1 cup+1tbsp pumpkin puree (canned)
  • 2 cups less 2tsp plain/all-purpose flour
  • 1⅔ teaspoons baking powder
  • ⅓ teaspoon bicarbonate of soda
  • ⅕ teaspoon fine sea salt
  • 1½ teaspoons pumpkin spice/mixed spice
  • 1 teaspoon cinnamon
  • 3 large eggs
  • ¾ cup light brown sugar
  • 4 tablespoons dark brown sugar
  • ½ cup+1tbsp vegetable oil (plus a little for greasing the pan)
  • 1 cup cream cheese
  • ⅖ cup ricotta cheese (firm, drained thoroughly)
  • 2 tablespoons butter (room temperature)
  • 6 tablespoons confectioners sugar/icing sugar
  • Zest of 1 lemon

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 23 cm/9'' pan and line with parchment paper. Set aside.
  • Whisk together the flour, baking powder, bicarbonate of soda, salt, pumpkin spice and cinnamon.
  • In another bowl beat together the eggs, oil and sugars for a few minutes until pale and fluffy.
  • Add the pumpkin puree and stir well to combine.
  • Gradually add the flour mixture stirring until the dry ingredients are no longer visible (use a whisk or spoon). Do not overstir.
  • Pour the batter into the pan and smooth out the top. Bake in the centre of the oven for 45 minutes (or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely before decorating.
  • To make the cream cheese frosting beat together the ingredients for a couple of minutes until smooth and fluffy.  Cover and refrigerate until you are ready to decorate the cake.