INGREDIENTS:
For the cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp Bicarbonate Soda
- ½ tsp Cinnamon
- 1 ¼ tsp Mixed Spice
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar, or light brown sugar
- 1 cup canned pumpkin puree
- Vanilla extract 1 tsp
- ½ cup VomFass Extra Virgin Olive Oil
- 2 large eggs room temperature
For the Cinnamon Cream Cheese Frosting
- 120g cream cheese full fat, room temperature
- 2 cups icing sugar sifted
- ¾ tsp cinnamon
INSTRUCTIONS
For the cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of baking paper. Spray the parchment paper. Preheat oven to 180c.
- In a large mixing bowl, whisk to combine the flour, baking powder, bicarb soda, mixed spice, cinnamon and salt. Set aside.
- In another mixing bowl, whisk together until just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
- Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the centre of the cake.
- Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
For the Cinnamon Cream Cheese Frosting
- Sift together the icing sugar and cinnamon. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat cream cheese until completely combined, creamy and fluffy.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Use right away or cover with plastic wrap or in an airtight container.
- Ice your cake, dust with cinnamon
- Serve and enjoy!
