Sticky pumpkin cake

moist and moreish with a hint of warming spice

SERVES 12 PREP 25 MINS Plus COOLING COOK 30 MINS

✱ 500g peeled and chopped pumpkin ✱ 250ml sunflower oil ✱ 300g dark muscovado sugar ✱ 3 large eggs ✱ 225g self-raising flour ✱ 1tsp bicarbonate of soda ✱ 1tbsp ground ginger ✱ 1/2 tsp ground cinnamon ✱ 1/2 tsp ground mixed spice For the Filling and topping: ✱ 250g mascarpone ✱ 50g golden icing sugar ✱ 300ml double cream, whipped

150g stem ginger in syrup, drained with 1tbsp syrup reserved 400g canned pears, drained, sliced 50g pecans 2tbsp maple syrup 1 heat oven to 180C, gas 4. grease and line 3x18cm cake tins. put the pumpkin into a bowl with 1tbsp water. Cover with clingfilm and pierce. microwave on high for 10 mins. Cool, then whizz in a processor until smooth. 2 whisk oil, sugar and eggs for 3 mins. sift and fold in the remaining ingredients, then fold in the pumpkin. 3 divide between the tins and bake for 30 mins. leave to cool. 4 to fill and top the cake, mix the mascarpone and icing sugar, then fold in the whipped cream and reserved ginger syrup. spread half the cream mixture over one cake and top with two-thirds of the pear slices. place another cake on top and spread with remaining cream. slice the ginger and arrange over the cream. Cover with the third cake and decorate with remaining pear slices, pecans and maple syrup. per serving: 627 cals, 43g fat (17g saturated), 56g carbohydrates