It is that time of year when you enter a café and the smell of Christmas is in the air.  This flavour makes me thing of the festive season and I wanted to share a cake with you that encompasses these flavours and taste delicious.

Pumpkin Spiced Gingerbread Latte cake

300g Light Muscovado Sugar

250ml Sunflower oil

Zest and juice of 1 orange

3 Large Eggs

400g Plain Flour

2 tsp Bicarbonate of soda

3 tsp Cinnamon

2 tsp Ground Ginger

1 tin Pureed Pumpkin (I used 300g)

For the Glaze:

200g Unrefined Icing Sugar

40ml Espresso

Method:

  1. Pre-heat oven to 180 degrees, grease and dust with flour a bundt tin.

  2. Measure out the oil, eggs, sugar and beat together with 2 tbsp of orange juice and half the zest until smooth.

  3. Mix together the flour, raising agent and spices.

  4. Fold into the oil mixture and fold in the pumpkin.

  5. Bake in the oven for around 50 mins until a skewer comes out clean. 

To make the icing, using cool espresso.

Stir in the icing sugar until mixed and drip over the cool cake.

Top with sugar holly leaves and red berries.