Autumn style pumpkin cake with coco frosting

By Anne Kist

Posted on 4 August 2021 in Recipes

1 cake | prep time 30 min | oven time 45 minutes | total time 1 hour and 15 minutes

Preheat the oven to 175 °C degrees and line a cake tin with baking paper.
Mix the flour, brown granulated sugar, vanilla sugar, salt, baking powder, biscuit spices and grated lemon zest (of 1/2 lemon, save the rest for the icing) in a big bowl. Create a hole in the middle.
In a large measuring cup, mix the rice oil, milk and pumpkin puree.
Cut the figs into small pieces. Peel the apple and cut into cubes. Prep the walnuts.
Pour the liquid mixture into the well in the flour mixture. Whisk everything together with a spatula until just blended; don't stir longer than necessary.
Carefully fold the fruit pieces and the walnuts through the batter, again: less whisking the better!
Spoon the batter into the cake tin (lined with baking paper). Bake for around 45 minutes until golden brown. Check with a skewer if the cake is ready. Let it cool down before icing and slicing.
Mix the Abbot Kinney's Greek Style together with the vanilla extract and zest of ½ a lemon with a spoon. Spoon the icing on top of the cake and garnish with some walnuts.