Pumpkin spice cake with cream cheese frosting and pumpkin seed brittle

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Recipe:

2 1/4 cups flour

1/2 teaspoon of salt

1 1/4 cup sugar

1 1/2 teaspoon baking soda

1 tsp baking powder

1 teaspoon ground ginger

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

3/4 teaspoon allspice

1 1/2 cup pumpkin purée (canned or homemade)

3/4 cup vegetable oil

3 eggs

6 tbs water/ orange juice

1 tablespoon molasses

1 1/2 teaspoon orange zest



1. Preheat oven to 180C. Line a 9inch springform pan with baking paper. Grease paper and tin well with butter/cooking spray.

2. Sift together dry ingredients into a large bowl.

3. Whisk together pumpkin, oil, eggs, water/orange juice, molasses, orange zest in a medium bowl.

4. Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

5. Pour batter into prepared tin and smooth surface. Bake for 45-55 min until surface is well-browned and toothpick inserted into the centre comes out clean. Cool completely



250g cream cheese, at room temperature

113g unsalted butter, softened

2 tsp vanilla extract

2 cups icing sugar

1. In a food processor or stand mixer fitted with a paddle attachment, blend together softened cream cheese and unsalted butter.

2. Add in remaining ingredients and pulse until frosting just comes together and in fluffy. Do not overbeat. Set aside.



1/2 cup sugar

2 tbs water

1/3 cup pumpkin seeds

1. Prepare a large piece of baking paper and greased lightly with butter.

In a small sauce pan, add sugar and water. Make sure all the sugar crystals are covered by the water. Bring to a boil over medium high heat

2. Boil syrup without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until pale golden. Continue cooking syrup without stirring, swirling pan, until deep golden.

3. Immediately stir in pumpkin seeds and pour caramel out onto the greased baking paper. Spread out into a thin layer (work quickly before caramel sets)

4. Leave to set completely, before breaking caramel into shards



To assemble:

1. Remove the cake from the springform pan, discard baking paper. Slice cake horizontally with a serrated knife to make two layers.

2. Place first layer on cake stand and frost with half of the cream cheese icing. Top with second later and frost top with remaining cream cheese frosting, making decorative swirls with the back of a spoon.

3. Decorate top with pumpkin seed brittle shards

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