Waitrose and Partners
Pumpkin spiced latte cake

Pumpkin spiced latte cake

The combination of rich espresso with silky pumpkin and warming spice is delicious in this Martha Collison cake recipe.

0 out of 5 stars(0) Rate this recipe
Vegetarian
  • Serves10
  • CourseCake
  • Prepare25 mins
  • Cook50 mins
  • Total time1 hr 15 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 100ml vegetable oil, plus a drop for greasing
  • ½ x 425g can America’s Finest Solid Pack Pumpkin
  • 2 Waitrose British Blacktail Free Range Eggs large
  • 100ml strongly brewed coffee
  • 125g caster sugar
  • 125g light brown soft sugar
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp mixed spice
  • 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 Essential Waitrose full fat soft cheese
  • 1 tsp vanilla extract
  • 250ml double cream
  • Ground cinnamon, for dusting

Method

  1. Preheat the oven to 180ºC, gas mark 4, and grease and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the oil, pumpkin purée, eggs, coffee and sugars.

  2. Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ones, then 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 into the centre comes out clean. Allow the cake to cool in the tin while you make the syrup.

  3. Stir the coffee and sugar for the syrup together in a small saucepan and warm over a low heat until the sugar dissolves. When you can no longer see any crystals, turn the heat up and simmer for 2-3 minutes until thick and syrupy. As the cake cools, brush the top with some warm syrup, then allow the remaining syrup to cool completely.

  4. To make the icing, whisk together the icing sugar, soft cheese and vanilla using a balloon whisk, until smooth. Add the cream in a steady stream, whisking continuously until the icing is thick and billowy. Pile up onto the top of the cooled cake and dust with cinnamon. Drizzle with the remaining coffee syrup, then serve, preferably with steaming mugs of coffee.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,003kJ/ 479kcals

Fat

25g

Saturated Fat

9.9g

Carbohydrates

56g

Sugars

37g

Fibre

1.3g

Protein

5.4g

Salt

0.7g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet