When pumpkins are in season, one of our favourite culinary uses for them is this fabulous pumpkin cake. Fresh pumpkin puree, crunchy walnuts and juicy raisins are harmoniously united by a touch of cinnamon and nutmeg in this squidgy sponge. When you also add the classic cream cheese frosting, the end result is a mighty fine cake. Autumn can't come soon enough!
Pumpkin purée, caster sugar, gluten-free flour blend (rice, potato, tapioca; xanthan gum), raisins (raisins, sunflower oil), free-range whole eggs, sunflower oil, walnuts, water, bicarbonate of soda, ground cinnamon, ground nutmeg, salt.
Pumpkin purée, caster sugar, gluten-free flour blend (rice, potato, tapioca; xanthan gum), raisins (raisins, sunflower oil), free-range whole eggs, sunflower oil, glacé ginger (ginger, sugar, preservative: sulphur dioxide), water, bicarbonate of soda, ground cinnamon, ground nutmeg, salt.
Salted butter (milk), icing sugar, vanilla extract.
Vegetable margarine (plant oils (sunflower, rapeseed), coconut oil, water, sea salt, faba bean preparation, emulsifier: sunflower lecithin, natural flavouring, colour: carotenes), icing sugar, vanilla extract.
Cream cheese (milk), icing sugar, salted butter (milk), lemon juice.
Salted butter (milk), icing sugar, orange zest, orange oil (rapeseed oil, orange oil).
Crystalised stem ginger (ginger, sugar)
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
Fairtrade white chocolate (sugar, cocoa butter, dried full cream milk, lactose (milk), milk whey powder, emulsifier: sunflower lecithin, flavouring).
Vegan white chocolate alternative (sugar, cocoa butter, rice flour, flavouring, emulsifer: sunflower lecithin).
Fairtrade dark chocolate (cocoa mass, sugar, fat-reduced cocoa powder, emulsifier: soya lecithin, natural vanilla flavouring).
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