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Burnt butter pumpkin spice cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious pumpkin spiced cake with whipped creme fraiche and ginger icing, perfect for tea time.
Ingredients:
  • 125g unsalted butter
  • 300g (2 cups) plain flour
  • 240g (1 1/2 cups, lightly packed) brown sugar
  • 6.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 1/4 tsp ground cloves
  • 3 eggs, lightly whisked
  • 200g carton creme fraiche
  • 400g (1 cup) pumpkin puree (see note)
  • 125ml (1/2 cup) thickened cream
  • 65g (1/4 cup) creme fraiche
  • 45g (1/4 cup, lightly packed) brown sugar.
  • 40.00 gm unsalted butter
  • 53.60 gm golden syrup, plus extra, to drizzle
  • 5.00 gm ground ginger
  • 300g (2 cups) icing sugar mixture
Instructions:
  • Melt butter in a saucepan over medium-low heat until it foams. Continue to cook, swirling the pan frequently, until the butter is dark brown and releases a nutty aroma. Transfer to a heatproof bowl and let it cool slightly.
  • Preheat your oven to 180C/160C fan forced. Lightly grease and line the bases of two 15cm round cake pans.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and a pinch of salt. Create a well in the center of the dry ingredients.
  • Transfer the fragrant burnt butter to a spacious jug, carefully leaving any burnt bits behind. Gently mix in the egg and luxurious crème fraîche. Pour the mixture into the center well, combining it with the pumpkin puree. Divide the delightful mixture evenly between the pans. Bake for 45-50 minutes, or until a skewer inserted in the middle comes out clean. Let it rest for 15 minutes before elegantly turning it out onto a wire rack to cool thoroughly.
  • Beat the creme fraiche with electric beaters until firm peaks form in the bowl.
  • In a small saucepan over medium heat, melt butter, golden syrup, and ginger. Remove from heat and slowly mix in icing sugar until smooth.
  • Trim the tops off the cakes using a serrated knife. Place one cake, trimmed side down, on a serving plate, and spread whipped creme fraiche on top. Add the second cake, trimmed side down. Spread icing over the top and drizzle with extra golden syrup.

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