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200 g cream cheese
100 g icing sugar
50 g soft butter
Orange food colouring or Halloween-themed decorations (bats, sugar spiders, etc.)
Method:
Prepare the pumpkin: Cook the pumpkin until soft (steamed or baked), then blend it until smooth. Leave to cool.
Cake batter: In a large bowl, beat the eggs and sugar until light and fluffy. Add the seed oil and milk, stirring gently.
Add the dry ingredients: In another bowl, sift together the flour, almond flour, baking powder, spices (cinnamon, ginger, nutmeg) and a pinch of salt. Add the dry ingredients to the egg and sugar mixture, stirring carefully.
Incorporate the pumpkin: Add the pumpkin puree to the batter and stir until smooth.
Baking: Pour the batter into a greased and floured pan (or lined with baking paper) and bake in a preheated oven at 180°C for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Leave to cool completely.
Frosting and decoration (optional): Beat the cream cheese with the soft butter and icing sugar until smooth. If you want to add a touch of color, you can add orange food coloring. Spread the frosting on the cooled cake and decorate as desired with typical Halloween elements (spiders, eyes, sugar bats, etc.).
Tips:
You can decorate the cake with white frosting to create a spider web, using melted dark chocolate to trace the lines of a spider web.
For a more “dark” touch, use black or purple frosting and add details that recall the Halloween atmosphere.
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