Pumpkin tray bake
Waitrose and Partners

Pumpkin tray bake

No tricks, only treats with this recipe. The cake is delicious and moist, and the soft cheese frosting and marzipan pumpkins top it off perfectly.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves12
  • CourseCake
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 225g Stork With Butter
  • 225g Billington's Light Brown Soft Sugar
  • 4 medium Waitrose British Blacktail Free Range Eggs
  • 1 tsp Nielsen-Massey Vanilla Extract
  • 175g self-raising flour
  • tsp mixed spice
  • 1 tsp baking powder
  • 250g butternut squash, coarsely grated

FOR THE TOPPING

  • 180g soft cheese
  • 100g Billington's Golden Icing Sugar
  • 100g yellow marzipan
  • 1 Dr Oetker Gel Food Colours, in Neon Orange and Lime Green

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease a 27 x 23cm baking tin and line with baking paper.

  2. Whisk the Stork and sugar together until pale and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix together the flour, spice and baking powder, and fold into the cake mixture.

  3. Fold in the grated squash and spoon the mixture into the prepared tin. Bake for 35-40 minutes, or until a skewer, when inserted into the cake, comes out clean. Allow to cool.

  4. To make the topping, whisk the soft cheese and icing sugar together until pale and thickened. Spread over the tray bake. Then cut the cake into 12 squares. Take a small piece of marzipan, about the size of a marble, and colour it green. Colour the remaining marzipan orange. Divide the orange marzipan into 12 pumpkin-shaped balls and make a small indent in the top of each. Roll out 12 stalks from the green marzipan and insert them into the indents. Place a completed pumpkin in the centre of each tray bake square.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,627kJ/ 389kcals

Fat

20g

Saturated Fat

5.6g

Carbohydrates

46.9g

Sugars

35.1g

Fibre

0.9g

Protein

5.3g

Salt

0.8g

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Overall rating (4/5)

4 out of 5 stars1 rating