EAT IN SEASON

EAT IN SEASON

Pumpkin Loaf Cake

Ingredients:

For the cake

  • 220ml milk
  • 1 tbsp apple cider vinegar
  • 125ml rapeseed oil
  • 1 tbsp maple syrup
  • 1 tbsp vanilla extract
  • 200g pumpkin purée
  • 350g self-raising flour
  • 1 tbsp baking powder
  • 165g caster sugar
  • 1 1/4 tsp mixed spices or chai spices
  • 1/8 tsp salt

For the icing

  • 150g icing sugar
  • 1 1/2 tbsp maple syrup
  • 1 tbsp milk

Method:

  1. Grease your cake pan.
  2. Stir together the milk and apple cider vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée.
  3. Preheat the oven to 180C.
  4. Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a whisk for 30–40 seconds, or until completely smooth. Do not overmix.
  5. Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer.
  6. Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack.
  7. To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve.

Cut the cake into slices, serve and Enjoy!