Pumpkin Pie Spice Yoghurt Cake

Cuisine: USA

Prep time:

Cook time:

Serves: 9

Thinking of all our American friends and customers around the world who are having a very different Thanksgiving this year. We developed our Pumpkin Pie Spice specifically for pumpkin pie, however have made a lovely pumpkin yoghurt cake with it this year to celebrate the holiday.

Nutritional Information Per 100g
Serving size: 156g
Calories: 432
Fat: 20g
Saturated fat: 13g
Carbohydrates: 53g
Sugar: 30g
Sodium: .56g
Fiber: 1.9g
Protein: 7.9g

Ingredients
  • CAKE:
  • 150g unsalted butter, at room temperature
  • 200g (1 cup) soft brown sugar
  • 200g (1 cup) cooked mashed unsweetened pumpkin or butternut squash
  • 120g (1/2 cup) thick Greek yoghurt
  • 4 eggs
  • 2 tsp Herbie’s Pumpkin Pie Spice
  • 280g (2 cups) self raising flour
  • 1 tsp baking soda
  • ICING:
  • 1 tub full fat cream cheese (180g tub, 170g cream cheese out of tub)
  • 225g (1 cup) thick Greek yoghurt
  • 45g (1/3 cup) icing sugar
  • 50g (1/2 cup) walnuts, roughly chopped
  • 60g (1/2 cup) pumpkin seeds, roughly chopped

Instructions
  1. Preheat oven to 170C and line a 23cm square cake tin.
  2. Cream butter and sugar until pale, then add eggs one at a time, beating in between.
  3. Beat in pumpkin and yoghurt and well combined, then stir in spice, flour and baking soda and mix again until you have a smooth batter.
  4. Pour into prepared tin and bake for 30 minutes until golden and a skewer comes out clean.
  5. Transfer to a wire rack to cool for 15 minutes before icing.
  6. Beat cream cheese, yoghurt and icing sugar together until smooth then spread liberally over cake, topping with walnuts and pumpkin seeds.
  7. Cut into 9 generous squares.