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Home » Pumpkin spelt yogurt cake

Pumpkin spelt yogurt cake

December 19, 2014 by Sarah / Maison Cupcake

easy pumpkin yogurt cake with spelt flour recipe - 1

When I first moved to London, over half my life ago, I wasn’t the only person excited by the bright lights of the capital.

It seems strange now but back in the early nineties, probably my mother had only been to London a couple of times herself and now she had an excuse to visit several times a year.

My university campus virtually buffeted the M25 in Cockfosters, I was barely in London. My university halls of residence offered students two addresses they might use; Cockfosters in Hertfordshire or Oakwood in the N14 London postcode. Naturally, keen to emphasise my long coveted status as a Londoner, I chose the latter.

I was over an hour from central London but I made the trip there most weekends. Twice in one day sometimes (in order to maximise the value of my one day paper travel card). To even get to the station required a trip on a campus shuttle bus around a mile and a half to Oakwood station. Students were discouraged from walking down the lonely country road unless in groups of three for personal safety reasons. Even a trip to Asda in Southgate for groceries required an expedition via the shuttle bus which ran every 20-30 minutes. Very few of us had access to a car.

My mother would visit around once a term and keen to show off my new home city I’d take her on the Piccadilly line to the West End. The carriages were still old fashioned with wooden floors and window frames – now on display in the London Transport Museum – and our genteel rattle into town feels closer to the 1950s than the present. Escalators were often still wooden. London Transport were still in the process of replacing them after the Kings Cross fire five years before.

We’d switch at Finsbury Park and get off at Oxford Street. My mother was incredibly impressed by the gigantic display of TV screens at the top of the escalators for Topshop and said it was “like New York”.

After pounding the pavements of Oxford Street, through Soho and Piccadilly Circus we would wind our way to Leicester Square tube station and the last stop of the day was always this brilliant new sandwich shop called… wait for it… Pret a Manger. My mother always bought some Pret a Manger carrot cakes to take home with her to the Midlands. They were individually boxed rectangular cinnamon scented cakes spread with a thin layer of icing on top. There was always a paper lining on top of the icing printed with a red star. They probably still sell them now but I’ve not bought one for years.

So that’s what I had in mind when I made these pumpkin cakes – they’re not pumpkin but it’s another orange vegetable so not far off. Because there’s no butter the batter is easier to mix, it’s really a muffin type batter of wet ingredients mixed together than the dry ingredients stirred into that. It’s a variation on my earlier white chocolate and raspberry cake and chocolate cherry yogurt cakes.

They’re very easy to make and would suit school bake sales nicely.

How long ago did you first visit London?

easy pumpkin yogurt cake with spelt flour recipe - 3

 

Easy pumpkin yogurt cake with spelt flour recipe

Ingredients
250g goats’ milk yogurt
2 large eggs
250g soft brown sugar
90ml sunflower oil
100g pumpkin puree
250g spelt flour
2 tsp ground cinnamon
3 tsp baking powder
75g ground almonds or hazelnuts

For the topping:
Approx 1/3 quantity caramel buttercream from these sweet potato cupcakes
pecans for decoration

You will need a 24cm metal rectangular baking tin and parchment baking paper.

Directions:

1. Preheat the oven to 180c / Gas 4. Cut the parchment paper to fit the baking tin leaving the sides around 5-6cm high.

2. In a medium size mixing bowl lightly whisk together the goats’ milk yogurt, eggs, pumpkin puree, soft brown sugar and oil.

3. Sieve in the spelt flour, ground cinnamon, baking powder and almonds (or hazelnuts) and fold in until just mixed.

4. Pour the mixture into the lined baking tin and coax towards the edges with a spatula.

5. Bake for around 35 minutes until the top is golden and a cocktail stick or wooden skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for a few minutes before lifting by the paper and placing on a wire cooling rack to cool completely.

6. Spread the buttercream over the top and arrange pecans in rows. Cut into rectangles to serve. To keep the cake fresher longer, you can trace the lines in the buttercream but slice through completely at the point of serving. Individual bars need eating within an hour or two but the whole cake will keep in an airtight tin for several days.

To find out more about the goats’ milk and spelt flour used in this recipe visit my December food reviews.

easy pumpkin yogurt cake with spelt flour recipe - 2

If you’d like this easy pumpkin yogurt cake with spelt flour recipe you might also like:

pear-and-ginger-spelt-muffins-2.jpg

Spelt muffins with pear and ginger

Whitworths-Leon-Banana-Loaf9.jpg

LEON hidden banana cake

Or:

Spiced Apple Spelt Cake with Rooibos Franglais Kitchen

Apricot and Pumpkin Seed Rolls Botanical Baker

Malted Spelt Soda Bread Kavey Eats

Filed Under: Recipes Tagged With: cake sales, Pumpkin, spelt, traybake, Yogurt

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« December food reviews
Panettone stuffing recipe with orange clementines using Christmas leftovers »

Comments

  1. Judith (Mostly About Chocolate Blog) says

    December 19, 2014 at 12:47 pm

    Spelt is one of those grains I’m always afraid to work with because it is so different from flour. I love this recipe though and might give it a try despite my apprehension!

  2. Sally - My Custard Pie says

    December 19, 2014 at 1:08 pm

    Pumpkin at the farmers’ market right now so perfect for this. I really like the idea of veg in my sweet stuff especially over Christmas

  3. Rosa says

    December 19, 2014 at 1:21 pm

    Delicious looking! A great recipe.

    Happy Holidays dear.

    Cheers,

    Rosa

    • Sarah, Maison Cupcake says

      December 19, 2014 at 9:01 pm

      Happy Holidays to you too Rosa xx

  4. Kevin Chambers-Paston says

    December 19, 2014 at 1:50 pm

    These look wonderfully moist! I love using pumpkin in cakes but I’ve never tried spelt flour, so I’ll have to give these a go.

    • Sarah, Maison Cupcake says

      December 19, 2014 at 9:00 pm

      I always stock up on pumpkin in cans in October.

  5. Dannii @ Hungry Healthy Happy says

    December 19, 2014 at 2:05 pm

    This sounds really good. I love yoghurt in cake, it makes it so light and fluffy.

    • Sarah, Maison Cupcake says

      December 19, 2014 at 8:59 pm

      And so easy to mix. I almost wonder why anyone puts butter in cake to be honest.

  6. Laura@howtocookgoodfood says

    December 19, 2014 at 3:40 pm

    I love spelt but always seem to use it more in breads than baking. Your cake is full of goodies and cakes made with oil always seem to be very tender and last for longer. I remember the wooden train carriages and do you remember the district line used to have red and white trains? I always wanted to get on the red ones. And smoking carriages remember?!!

    • Sarah, Maison Cupcake says

      December 19, 2014 at 8:58 pm

      I do recall seeing the odd red and white District line train I think but smoking carriages were phased out before I came to the capital. Thank goodness!!

  7. Kavey says

    December 19, 2014 at 9:05 pm

    Really enjoyed reading your memories of London… trips down memory lane can be such an inspiration…
    🙂

    • Sarah, Maison Cupcake says

      December 20, 2014 at 2:56 pm

      Thank you Kavey – lots more where they come from!

  8. Bintu @ Recipes From A Pantry says

    December 20, 2014 at 8:42 am

    I need to do more baking with my kiddoes and I think we would be starting with these (sine I like both pumpkin and yoghurt). Stumbled.

    • Sarah, Maison Cupcake says

      December 20, 2014 at 2:56 pm

      Thanks Bintu, these would be dead easy to make with kids.

  9. Jacqueline Meldrum says

    December 20, 2014 at 9:37 am

    Loved the story behind the idea for these Sarah. I visited London for the first time when I was 19 and dating a boy who’s sister lived on Parliament Hill. I visited a lot of England with my parents, but they were never keen on going to London. Although I am saying that and a memory is coming back to me of my Aunt and Uncle taking me to the big Hamley’s toy store in London. They lived in York and must have taken me when I was visiting them.

    These little cakes look great and the icing tops them off beautifully. I haven’t used spelt flour before.

    • Sarah, Maison Cupcake says

      December 20, 2014 at 2:57 pm

      Ooh Hamleys! That must have made quite an impression – I’m ashamed to say I’ve not visited properly, only been in the ground floor.

  10. Munchies and Munchkins says

    December 20, 2014 at 10:31 am

    These look delicious, I’ve got a tin of pumpkin purée in my pantry just waiting for a recipe like this! Love the back story too.

    • Sarah, Maison Cupcake says

      December 20, 2014 at 2:58 pm

      Thank you 🙂 That’s the wonderful thing about canned pumpkin that you can keep it in your larder from the previous year until you fancy using it. I put mine in curries!

  11. Choclette says

    December 20, 2014 at 5:36 pm

    Haha, this post made me laugh and took me down memory lane. My student days were a decade earlier and I started life off staying with an aunt and catching the tube from Oakwood into central London every day – the opposite to you. Country bumpkin that I was, I can’t claim it was my first time in London, as that is where I was born.

    Yoghurt and pumpkin sounds like a gorgeous combination.

    • Sarah, Maison Cupcake says

      December 21, 2014 at 7:26 pm

      How funny! You’ll remember the route well then.

  12. Ren Behan says

    December 21, 2014 at 1:01 pm

    Lovely recipe and yes, I almost always add yoghurt to my cakes, a trick my mum taught me. I first visited London as a child when my brother was in the changing of the guard at Buckingham Palace. The tree-lined streets made me want to move there. Ten years later I started University at UCL and my first halls were on a tree-lined street! Merry Christmas x

    • Sarah, Maison Cupcake says

      December 21, 2014 at 7:28 pm

      I am quite ashamed to say I’ve only seen changing of the guard once by accident. Although it was when I had showing my younger cousin around so it was good timing!

  13. Rachel Linkletter says

    December 21, 2014 at 9:29 pm

    My sister is both gluten and dairy free so I am always on the look out for new recipes and especially baking with these restrictions. These look great so will definitely be trying them out in the new year.

    • Sarah, Maison Cupcake says

      December 22, 2014 at 11:12 am

      Excellent, let me know how you get on.

  14. Nayna Kanabar (@SIMPLYF00D) says

    December 21, 2014 at 10:12 pm

    These look scrumptious . I will book mark and try hem for sure.

    • Sarah, Maison Cupcake says

      December 22, 2014 at 11:12 am

      Thank you Nayna

Trackbacks

  1. December food reviews - Maison Cupcake says:
    December 22, 2014 at 12:10 pm

    […] goat and she wasn’t far wrong although I find the flavour more pleasant myself. I have this pumpkin and yogurt cake with it. Available from Tesco and Waitrose and others. Lines carried by retailers may […]

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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