PUMPKIN SHEET CAKE WITH MAPLE BUTTER GLAZE

Made with both pumpkin purée and plenty of spices to give a tender bake reminiscent of carrot cake, but full of autumnal flavour.

SERVES 10-12

180ml olive oil, plus extra for greasing 250g plain flour

2½ tsp baking powder

1 tsp bicarbonate of soda

½ tsp fine sea salt

2 tsp ground cinnamon

½ tsp ground allspice

½ tsp ground cardamom

½ tsp ground nutmeg

300g light brown sugar

3 large eggs

425g can pumpkin purée toasted pumpkin seeds, for sprinkling FOR THE GLAZE

30g soft unsalted butter

60ml maple syrup

120g icing sugar pinch of salt splash of milk

Preheat the oven to 180C/

160C fan/gas 4. Lightly grease your 23cm x 33cm baking tin with oil and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.

Sift the flour, baking powder, bicarbonate of soda, salt, spices and sugar into a large bowl, then whisk to combine. Make a well in the centre and add the eggs, pumpkin purée and oil. Whisk together until a smooth batter forms. Pour into the prepared tin and spread evenly.

Bake for 30-35 minutes, or until a skewer inserted into the middle of the cake comes out clean. Transfer the tin to a wire rack. Leave to cool in the tin for 15 minutes before using the parchment paper to lift the cake on to the wire rack to cool completely.

Combine all the glaze ingredients, except the milk, in a bowl and beat until smooth. Add just enough milk to make a pourable consistency. Pour the glaze over the cooled cake and tease it to the edges so it drips down the sides. Top with a generous sprinkling of lightly toasted pumpkin seeds.

If stored in a sealed container, this cake will keep for about three days.

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