大象传媒

• 400g pumpkin
• 350g soft brown sugar
• 100g butter
• 2 medium eggs
• 300g plain flour sifted
• 2 tsp bicarbonate soda
• 1 tbsp chai masala spice

• 100g unsalted butter softened
• 225g full fat cream cheese
• 4tbsp clear honey
• 4 whole cloves - finely ground

Pre heat the oven on 180藲 C

1. Peel and cut the pumpkin into 5cm pieces, cover with water and boil for 6-8 minutes until the pumpkin is soft. Drain and allow to cool and then mash or puree into a pulp. Remove any excess water.

2. Meanwhile, grease a 23cm cake tin.

3. Beat the sugar and butter together until they are combined; add the eggs one at a time and then the pumpkin pulp. (An electric hand whisk or food processor will do this job quickly).

4. Next add the flour, chai masala, bicarbonate soda, stir well and combine until smooth and fluffy.

5. Pour the mixture into the cake tin.

6. Bake on a fan assist oven for 45 minutes.

7. To check whether the cake is cooked through, insert a skewer into the centre and it must come out clean.

8. Allow to cool in the tin for 5-10 minutes, turn out onto a wire rack to cool completely.

9. Finally, combine all the ingredients of the frosting and beat until a smooth. (An electric hand whisk or food processor will do this job quickly).

10.Spread the spiced frosting over the cake and along the sides.

Serve with a cup of tea.

• 3g ground cinnamon
• 3g ground cloves
• 3g ground cardamom
• 3g ground ginger (optional)
• 4-5 freshly ground white pepper

Grind together.