Pumpkin spiced latte cake

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.

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.

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.

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.