Pumkin and Peanut cake

    A soft orange sponge coated with a layer of crunchy peanut butter. That has a perfectly balanced flavour of peanut and pumpkin


    Surrey, England, UK
    2 people made this


    • 1 can cooked pumpkin
    • 1 can coronations evaporated milk
    • Chinese five spice 1 tsp
    • Cinnamon powder 3 tsp
    • Ginger powder 2 tsp
    • 3 large egg yolks
    • 1 large egg
    • Crunchy peanut butter
    • 5 tbsp slightly salted butter
    • 450g self raising flour
    • 2 eggs
    • 350ml maple syrup


    1. To make the pumpkin mix: Empty can of pumpkin into a large bowl and pour in half of the evaporated milk and stir till they are combined
    2. Then add the spices, egg and stir till combined
    3. Once combined add the rest of the ingredients stir till combined then leave to chill in fridge
    4. To make cake batter: Place maple syrup and butter in a bowl and stir till there are no more large lumps.
    5. Now take you pumpkin mix and stir it in till combined
    6. Sift the flour in and stir till combined
    7. Now add your eggs and put in square cake tin
    8. Bake in oven at 180 degrees Celsius (fan oven)
    9. Take the cake out of the tin to cool and use a bread knife to cut off scraps on the top to leave you with a flat surfaced cake. (best to do when hot)
    10. spread the peanut butter over top and cut into the square the size you want. Then enjoy

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