Spiced Pumpkin Yogurt Cake With Mascarpone Cream Cheese Frosting
A deliciously moist and subtly spiced pumpkin loaf cake made with yogurt and topped with a decadent mascarpone cream cheese frosting.
Equipment
- 1 loaf tin 2lb/900 gram in volume
Ingredients
Spiced pumpkin yogurt cake
- 100 grams (3.5 oz) pumpkin puree
- 150 grams (5 oz) yoghurt
- 110 grams (4 oz) butter
- 230 grams (8 oz) golden granulated sugar
- 2 large eggs
- 285 grams (10 oz) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon plus extra for garnish
- 1 teaspoon ground nutmeg
Mascarpone cream cheese frosting
- 200 grams (7 oz) mascarpone cheese
- 150 grams (5 oz) cream cheese
- 60 grams (2.12 oz) icing sugar
Instructions
- Preheat the oven to 180 degrees Celsius/360 degrees Fahrenheit
- Mix the pumpkin puree and yogurt together and set aside.
- In a bowl, cream the sugar and butter together until it is smooth and fluffy.
- Slowly add the eggs, and then the pumpkin puree and yogurt mixture.
- Combine the flour, cinnamon and baking powder together in a separate bowl, and then fold into the bowl of wet mixture.
- Pour the batter into the greased loaf tin and bake in the oven for 45 minutes. Remove to a cooling rack.
Mascarpone cream cheese frosting
- Mix the mascarpone and cream cheese together until fully combined.
- Sift the icing sugar into the mascarpone cream cheese frosting and stir in through with a spatula until silky smooth.
- Slather the frosting all over the spiced pumped yogurt cake, dust with extra cinnamon and serve.
Video
Nutrition
Calories: 491kcalCarbohydrates: 68gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 94mgSodium: 176mgPotassium: 195mgFiber: 2gSugar: 38gVitamin A: 2658IUVitamin C: 1mgCalcium: 166mgIron: 2mg
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