Spiced pumpkin gingerbread cake with caramel drizzle
reduced fat oil spread
150 g, softened
vanilla bean extract, alcohol free
25 g, finely grated
granulated stevia sweetener
60 g, (1/2 cup) granulated
white self-raising flour
bicarbonate of soda
1 cup(s), (270g of cold, mashed butternut pumpkin)
1 tbs, extra
extra light cooking cream
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a deep 21cm baba cake tin with oil.
- Using electric beaters, beat 100g spread, vanilla extract, fresh ginger, stevia and half the maple syrup in a large bowl until pale and fluffy. Beat in eggs, 1 at a time, until just combined. Fold in flour, ground ginger, cinnamon and nutmeg, salt and bicarbonate of soda with the milk, in 2 batches, until combined. Stir in pumpkin until combined.
- Spread mixture into prepared tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before turning onto a wire rack to cool completely.
- Meanwhile, heat cream, remaining spread and maple syrup in a small saucepan over medium heat. Bring to the boil and boil for 2 minutes or until sauce reduces slightly. Remove from heat. Set aside for 5 minutes to thicken.
- Place cake on a serving plate. Drizzle with caramel sauce.
- Place ¼ cup pecans on a baking tray lined with baking paper. Drizzle with extra maple syrup and toss to coat. Bake for 10-12 minutes, stirring occasionally, or until golden and crisp. Set aside to cool. Coarsely chop. Sprinkle on top of cake.