Pumpkin Traybake with a Maple Syrup Cream Cheese Frosting
Author: Jenny Paulin
Recipe type: desserts
Prep time:
Cook time:
Total time:
Serves: 12
- *FOR THE TRAYBAKE*
- 175g unsalted butter
- 100g caster sugar
- 2 tbsp maple syrup
- 2 eggs
- 300g self raising flour
- 50g dessicated coconut
- 200g pumpkin/butternut squash grated
- 1 tbsp ground ginger
- 1 - 2 tsp cinnamon
- *FOR THE FROSTING*
- 2 tbsp maple syrup
- 200g full fat cream cheese
- 50g unsalted butter
- 100g icing sugar
- 1 tsp cinnamon
- *FOR THE TRAYBAKE*
- pre-heat the oven to 180oC / 160oC (fan)
- grease and line a 23cm rectangular cake tin
- place the butter, sugar and maple syrup in a bowl and beat for a few minutes until soft and creamy
- Add 1 whole egg and 1 egg yolk to the bowl and continue to beat for about 1 more minute (Keep the egg white in a clean bowl as will need this later)
- Add the grated pumpkin/squash and mix and then fold in the flour, coconut and spices until just combined
- Whisk the egg white until a soft peak appears , and then fold this lightly in to your cake batter
- Pour the batter into the cake tin, level off the top and cook in the oven for about 35 minites until cooked all the way through
- Leave to cool while you make your frosting
- *FOR THE FROSTING*
- Place the butter in a bowl and beat until soft and then carefully add the icing sugar a little at a time and beat to a creamy consistency
- Add the cream cheese, cinnamon and maple syrup and mix well
- Keep covered in the fridge until needed
- Once the cake is cooled completely remove from the tin and cover with the cream cheese frosting
- The cut your traybake into squares and serve
- Its spook-tacular tasting ;)
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/10/pumpkin-traybake-with-a-maple-syrup-cream-cheese-frosting.html
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