Pumpkin cake with cream cheese frosting

Ingredients for 1 servings:

• 4 eggs
• 450 g granulated sugar
• 500 g pumpkin puree
• 200 ml rapeseed oil
• 2 tsp cinnamon powder
• 1 tbsp vanilla extract
• 250 g flour
• 1 tsp baking soda
• 1 tbsp baking powder
• ½ tsp salt
• 2 packs of cream cheese, approx. 200 g each
• 180 g butter, soft
• 100 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Sheet cake

For the pumpkin puree, cook 500g of pumpkin with a little water in a covered saucepan over low heat. Once the pumpkin is soft, use a hand blender to puree it until smooth. The puree should not be watery; if necessary, drain some of the water before pureeing. Allow the puree to cool completely before using. Preheat the oven to 180°C (top/bottom heat). Line a baking tray with baking paper. For the batter, mix the eggs with sugar, pumpkin puree, vanilla extract, oil, and cinnamon in a bowl. Then sift the flour with baking soda, salt, and baking powder and stir into the batter. Spread the batter evenly on the baking tray and bake for about 35 minutes. Do the toothpick test; bake the cake for another 5 minutes if necessary. Tip: If the surface of the cake becomes too dark during baking, cover it with aluminum foil and continue baking. Allow the finished cake to cool completely. For the frosting, sift the powdered sugar into a bowl and mix with the softened butter. Once the mixture is smooth, add the cream cheese and mix well. Spread the frosting on the cooled cake, sprinkling with a little cinnamon if desired. It’s best to keep the cake chilled and enjoy it chilled.