INGREDIENTS :
- 2 cups general flour
- 2 teaspoons bicarbonate
- 1 one/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 one5 ounce will pumpkin puree
- 1 ¾ cups sugar
- ½ cup plain greek yoghourt
- ½ cup oil
- 4 giant eggs
- 2 teaspoons vanilla
- CINNAMON cheese ice
- 2 8- ounce blocks cheese
- 1/2 cup unseasoned butter
- 2 1/2 cups granulated sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
INSTRUCTIONS :
- Preheat the kitchen appliance to 350 degrees F. Spray a 9x13 in. baking dish with slippery baking spray.
- In a bowl, whisk along the flour, bicarbonate, cinnamon, salt and nutmeg. Note: If you like spice, be at liberty to feature some additional spice in here (pumpkin! allspice! additional cinnamon! - you'll be able to add another one/2 to 1 teaspoon if you'd like) as this is not too spiced.
- In a giant bowl, whisk along the pumpkin, sugar, yoghourt and oil. Once swish and combined, whisk in every egg one at a time. Whisk within the vanilla.
- Add the dry ingredients to the wet, mixture till combined and no giant lumps stay.
- Pour the batter into the lubricated baking dish. Bake for thirty to forty minutes, or till a tester inserted within the center of the cake comes out clean.
- Note: whenever I’ve created this cake, it's smelled “eggy” within the kitchen appliance that has frightened ME. No worries - once the cake comes out and cools, it doesn't style eggy!
- Cool the cake fully. Once the cake has cooled, frost with the cheese ice. Slice and serve!
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