Pumpkin Cake

Ingredients

• 2 1/2 cups flour
• 1 1/2 cups caster sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1 tsp vanilla
• 1 1/2 cups pumpkin puree
• 1 cup Greek yogurt
• 1/2 cup canola oil
• 3 eggs
• 2 cups heavy / whipping cream
• 3 tbsp icing sugar / powdered sugar
• 1 tsp vanilla

Instructions

1. 1

   Preheat the oven to 180°C/350°F. Line a rectangular cake pan with parchment paper.

2. 2

   Whisk together the dry ingredients in a large bowl.

3. 3

   Add the pumpkin, yogurt, oil and eggs then mix until just combined.

4. 4

   Pour the batter into the prepared pan and place in the oven.

5. 5

   Allow to bake for 30-45 minutes or until a toothpick inserted comes out clean.

6. 6

   Remove from the oven and allow to completely cool before topping with the Chantilly cream.

7. 7

   To make the cream, pour the chilled cream into the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla.

8. 8

   Whip on low for 10-15 minutes until the cream forms soft peaks. Hand whip for another 30 seconds until the cream has formed firm peaks.

9. 9

   Dollop the cream onto the cooled cake, spread with the back of a spoon and serve.