Pumpkin spiced latte loaf cake
Our first collaboration with Rowan Claughton from Great British Bake Off!
Makes
1 Cake
Preparation time:
20 minutes
cooking time:
50-60 minutes
You’ll need:
For the Pumpkin Spiced Latte Loaf
210g pumpkin purée
3 small eggs
100ml butter, melted
120ml Arctic Cafe Latte
125g golden caster sugar
125g light brown sugar
270g plain flour
1 ¼ tsp bicarbonate of soda
½ tsp salt
1 tsp mixed spice
1½ tsp ground cinnamon
½ tsp ground ginger
For the coffee soak:
100ml Arctic Cafe Latte
For the cream cheese icing:
75g icing sugar
150g cream cheese
1 tsp vanilla extract
260ml double cream
To decorate:
Mini fondant pumpkins
100g orange fondant
20g brown fondant
What to do:
Step 1
Preheat the oven to 160c and line a 900g cake tin with parchment paper on the bottom and all sides. In the bowl of a stand mixer, beat the pumpkin, eggs, butter, Arctic Cafe Latte and sugars for 10 minutes. Once light in colour, sift over all the dry ingredients and
transfer to the cake tin.
Step 2
Bake for 50-60 minutes, or until a skewer comes out clean. If the top is getting too dark, cover with foil and resume baking. Once baked, remove from the oven and pour over the Cafe Latte.
Step 3
Whilst the cake is cooling, make the cream cheese icing. Beat the icing sugar, cream cheese and vanilla until light and fluffy. Once light, stream in the double cream whilst on a low speed before increasing the speed and beating until thickened and airy.
Step 4
Next, make the fondant pumpkins. Take your orange fondant and roll into 10 small balls. Make indents down each ball and pope a small hole in the top. You can add a small brown stalk to each for added effect.
Step 5
Once the cake is cooled, remove from the tin and transfer onto a serving board. Top the cake with the icing and smooth over rustically. Finish with the pumpkins, serve and
enjoy!
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