Home Recipes Baking And Sweets Pumpkin Spice Honey Rye Cake Recipe

Pumpkin Spice Honey Rye Cake Recipe

"This is Autumn on a plate and this cake has it all. Sweet, Smokey, spicy and pumpkinny…. It’s for curling...

Pumpkin Spice Honey Rye Cake Recipe

Ingredients

For the cake

200g Pumpkin, roughly ground in a food processor, or grated
60g Lemon Juice
125g Rye Flour
100g Plain Flour
1 tbsp Steenbergs organic Pumpkin Spice Blend
1 tsp Bicarbonate Soda
½ tsp Baking Powder
½ tsp Salt
250g Honey/ Golden Syrup
140g Unsalted Butter, melted
2 Large Eggs

For the Coconut Bacon

50g Unsweetened Coconut Flakes
1 tsp Smoked Paprika
2 tsp Maple Syrup
¾ tsp Salt

For the Cinnamon Nutmeg Mousseline Buttercream

150g Egg Whites
¼ + 1/8 tsp Cream Of Tartar
200g Caster Sugar
60g Water
450g Softened Butter
½ tsp Vanilla Extract
¾ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
40ml Brandy

"This is Autumn on a plate and this cake has it all. Sweet, Smokey, spicy and pumpkinny…. It’s for curling up in your favourite jumper and cosy socks. Just heavenly. The coconut bacon makes more than you need and keeps well in an airtight container, not that it will if you are anything like me, that stuff is seriously addictive!" 

Many thanks to Susie from Gourmet Glow for this delicious recipe.

Method

  1. Preheat the oven 175C. Grease and lightly flour a 6” deep baking tin.
  2. Mix the pumpkin with the lemon juice and set aside.
  3. Meanwhile combine all the dry ingredients for the cake in the bowl of a stand mixer. Mix for 30 seconds then add the pumpkin mix, honey, butter and eggs. Mix on low until combined then beat for 30 seconds to aerate.
  4. Pour the batter into the prepared tin, it should have a 1 inch gap to allow for rising.  Place on the middle shelf of the oven and bake 30-35 minutes or until a skewer comes out clean.
  5. Allow to cool 5 minutes in the tin then turn onto a wire rack to cool completely.
  6. Meanwhile mix all the ingredients for the coconut bacon in a bowl and spread out on a lined baking tray.
  7. Bake 10-12 minutes or until caramelised. Allow to set and cool and then break up and keep in an airtight box.
  8. Once the cake is cool, cut it horizontally into 3.
  9. Make the mousseline by adding 150g sugar, plus the water to a pan. Heat on high until it reaches 118-121C on a thermometer.
  10. While it is heating, beat the egg whites until frothy, then add the cream of tartar. Beat until medium peaks form then add the remaining 50g sugar, 1 tbsp at a time. Continue to beat to a glossy meringue.
  11. When the syrup comes to temperature, quickly pour in a steady stream down the side of the bowl whilst beating on high.
  12. Continue to beat for 3-5 minutes or until cool.
  13. Add the butter 1 tbsp at a time, making sure each is incorporated before adding the next. The mixture will loosen, then look as if its split but keep going!
  14. Once the butter is added, reduce the speed and add the vanilla and spices. Drizzle in the brandy and beat to combine.
  15. Divide this mix between the layers of the cake and use to crumb coat the outside. Place in the freezer for 15 minutes before using the remaining frosting to fully coat the sides and top. Pop in the fridge for an hour to firm up.
  16. Decorate as you wish and enjoy!

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