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.
- Prepare20 mins
- Cook40 mins
- Total time1 hr
- 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
- 1½ 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
Preheat the oven to 180°C, gas mark 4. Grease a 27 x 23cm baking tin and line with baking paper.
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.
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.
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.
Typical values per serving when made using specific products in recipe