Martha's pumpkin spiced latte cake

Name: Martha's pumpkin spiced latte cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: ½ 425g can pumpkin purée; 2 British Blacktail Medium Free Range Eggs; 100 ml Vegetable oil; 100 ml strong coffee; 125 g caster sugar; 125 g light brown sugar; 250 g plain flour; 1 tsp bicarbonate of soda; ½ tsp salt; 1 tsp mixed spice; 1½ tsp ground cinnamon; ½ tsp ground ginger

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Vegetarian

Serves10
CourseCake
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins

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Ingredients

½ 425g can pumpkin purée
2 British Blacktail Medium Free Range Eggs
100ml Vegetable oil
100ml strong coffee
125g caster sugar
125g light brown sugar
250g plain flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp mixed spice
1½ tsp ground cinnamon
½ tsp ground ginger

For the coffee syrup

50ml strongly brewed coffee
50g caster sugar

For the icing

50g icing sugar
100g cream cheese
1 tsp vanilla extract
250ml double cream
Ground cinnamon, for dusting

Method

Preheat the oven to 180ºC, gas mark 4, and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the pumpkin purée, eggs, oil, coffee and both sugars.
Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ingredients and mix until a smooth batter forms, with no large lumps of flour remaining. Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin while you make the syrup.
Stir the coffee and sugar together in a small saucepan and warm over a low heat until the sugar has dissolved. When you can no longer see any grains, turn the heat up and simmer for 2-3 minutes until thick and syrupy. While the cake is cooling, brush the top with some of the warm syrup, then allow the remaining syrup to cool completely.
To make the icing, whisk together the icing sugar, cream cheese and vanilla extract using a balloon whisk, until smooth. Add the double cream in a steady stream, whisking all the time until the icing is thick and billowy. Pile up onto the top of the cooled cake and dust with cinnamon. Drizzle with the coffee syrup and serve imminently, preferably with steaming mugs of coffee.