Pumpkin tray bake

Name: Pumpkin tray bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 225 g Stork With Butter; 225 g Billington's Light Brown Soft Sugar; 4 medium Waitrose British Blacktail Free Range Eggs; 1 tsp Nielsen-Massey Vanilla Extract; 175 g self-raising flour; 1½ tsp mixed spice; 1 tsp baking powder; 250 g butternut squash, coarsely grated

No tricks, only treats with this recipe. The cake is delicious and moist, and the soft cheese frosting and marzipan pumpkins top it off perfectly.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves12
CourseCake
Prepare20 mins
Cook40 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

225g Stork With Butter
225g Billington's Light Brown Soft Sugar
4 medium Waitrose British Blacktail Free Range Eggs
1 tsp Nielsen-Massey Vanilla Extract
175g self-raising flour
1½ tsp mixed spice
1 tsp baking powder
250g butternut squash, coarsely grated

FOR THE TOPPING

180g soft cheese
100g Billington's Golden Icing Sugar
100g yellow marzipan
1 Dr Oetker Gel Food Colours, in Neon Orange and Lime Green

Preheat the oven to 180°C, gas mark 4. Grease a 27 x 23cm baking tin and line with baking paper.
Whisk the Stork and sugar together until pale and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix together the flour, spice and baking powder, and fold into the cake mixture.
Fold in the grated squash and spoon the mixture into the prepared tin. Bake for 35-40 minutes, or until a skewer, when inserted into the cake, comes out clean. Allow to cool.
To make the topping, whisk the soft cheese and icing sugar together until pale and thickened. Spread over the tray bake. Then cut the cake into 12 squares. Take a small piece of marzipan, about the size of a marble, and colour it green. Colour the remaining marzipan orange. Divide the orange marzipan into 12 pumpkin-shaped balls and make a small indent in the top of each. Roll out 12 stalks from the green marzipan and insert them into the indents. Place a completed pumpkin in the centre of each tray bake square.

Typical values per serving when made using specific products in recipe