There’s nothing scary about the recipe for these seasonal pumpkin sweet treats created by Whittlebury Park’s Head Pastry Chef, Ben Clark

Ingredients

8 whole eggs
192g rapeseed oil
512g caster sugar
850g pumpkin puree
512g plain flour
20g cinnamon
5g nutmeg
5g ginger
5g salt
20g baking powder
10g bicarbonate of soda
100g roasted pumpkin seeds
Zest of 3 oranges

For the cream cheese frosting
170g cream cheese
30g butter
256g icing sugar
1tsp vanilla essence
2 tsp milk

Method

Pre heat oven to 160C / 350F / Gas 4. Using an electric mixer, beat eggs, sugar, and orange zest and
slowly pour in the rapeseed oil. Fold in the rest of the dry ingredients. Add pumpkin puree and mix
thoroughly to make a batter consistency. Pour the mixture into a greased cake bar mould and bake
for 10-12 minutes

Once out of the oven, leave to cool and make the topping.

Beat all of the ingredients together until light and fluffy. Spoon the mixture into an icing bag with a
large round tip piping nozzle and pipe the mixture on top of the cooled sponges and decorate with
pecans, fresh orange and pumpkin seeds, if desired.

Once piped onto the sponges leave to chill in the fridge until you are ready to enjoy.

Tip: For a larger cake, line a 9” cake mould and bake for 25- 30 minutes