Pumpkin passion cakes recipe from olivia280177
Ingredients175ml extra light olive oil
175g light muscovado sugar
3 large eggs
1 tsp vanilla extract
200g coarsely grated pumpkin flesh or butternut squash
grated zest of 1 orange
2 tsp cinnamon
200g self-raising flour
1 tsp bicarbonate of soda
For the topping:
200g cream cheese
85g icing sugar
Bit of orange juice
Walnuts/pecans/orange zest to decorate
Handy HintStore in fridge but bring to room temp when you want to eat them
Method1. Heat oven 180C, line a couple bun trays with cake cases. Pour oil in large bowl, add sugar, eggs and vanilla, beat then add the pumpkin, sultanas and zest.
2. Stir in cinnamon, flour and bicarb, making a fairly wet mixture. Spoon into cases.
3. Bake for around 10-15 mins until springy to touch. Cool on wire rack
4. For the topping beat cream cheese and icing sugar til smooth, add teeny bit orange juice to taste, spread on top of cakes. Decorate with nuts and/or zest.