Autumn gets a major yay from me. In addition to those gorgeous colours and delightfully crisp mornings, the colder weather is a blatant invitation to sit by the fire with a steaming cuppa and a delicious treat.
Such as this dense, chewy and spicy cake. It came about because we recently received this ridiculously Cinderella-esque specimen. A clear invitation to pumpkin-ise absolutely everything on my plate:
I originally wanted to make pumpkin pancakes (another inspired Ann idea), but was sorely lacking in the non-stick department – total disaster. Not one to waste a good baking opportunity, I poured the batter into a cake mould and hoped for the best. It turned out super satisfying, worthy of a Veggie Magnifique share, so here goes!
Pumpkin spice is the epitome of autumn cosiness. The combination of pumpkin, with its velvety texture and slightly nutty flavour, and the delights of cinnamon, nutmeg and ginger? Perfection.
You can eat it alone, dress it up with some nut butter, or drizzle a lovely homemade fruit compote over the top. Yummy!
*Il y a des sous-titres – il faut les activer en cliquant sur CC*
This recipe can also be used as a pancake batter - if you have the right tools!
I hope you enjoy this comforting recipe. Do tag us on social media with #veggiemagnifique if you try it out, and let us know in the comments below what you thought of it.
Happy cosy cake-ing!