Pumpkin Yogurt Cake With Spelt Flour
Equipment
- 24cm metal rectangular baking tin lined with parchment baking paper
Ingredients
For The Pumpkin Cake:
- 250 g yogurt I used goat's milk yogurt
- 2 eggs large
- 250 g soft light brown sugar
- 90 ml sunflower oil
- 100 g pumpkin puree canned
- 250 g spelt flour
- 2 tsp ground cinnamon
- 3 tsp baking powder
- 75 g ground almonds or ground hazelnuts
For The Topping:
- 100 g buttercream See the salted caramel version in Sweet Potato Cupcakes
- pecans halved, for decoration
Instructions
- Preheat the oven to 180c / Gas 4. Cut the parchment paper to fit the baking tin leaving the sides around 5-6cm high.
- In a medium size mixing bowl lightly whisk together the yogurt, eggs, pumpkin puree, soft light brown sugar and oil.
- Sieve in the spelt flour, ground cinnamon, baking powder and almonds (or hazelnuts) and fold in until just mixed.
- Pour the mixture into the lined baking tin and coax towards the edges with a spatula.
- 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.
- 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.