Do you love pumpkin spice lattes? How about pumpkin pie (I know it's not really a tradition in Ireland the way it is in other countries)?
I have to admit: I've never had a pumpkin spice latte. But pumpkin pie? I am fully on board with that.
And these pumpkin slices may have just trumped pumpkin pie for me.
It was my birthday last weekend and the previous week I had been at Fallon and Byrne in Dublin for an event.
As soon as I walked into the speciality food store, I was nearly hit in the face with the tinned pumpkin on display.
Usually, I have to order pumpkin puree online (yes, yes, you can make it yourself with real pumpkin, but it's never really the same consistency) for baking.
So, me being me, I picked up a few tins, put them in my handbag and spent the entire evening event with pumpkin in my purse.
I was looking for something special to bake for my birthday and remembered the pumpkin puree.
I made pie last year and I was craving something with a sweet glaze, so I decided to make these gorgeous, cakey slices.
If you're a carrot cake lover (and I am), these slices are right up your street. Mildly spiced and so unbelievably moist, they are the perfect autumn companion with a hot cup of coffee.
The puree turns the cake batter into almost a baked custard consistency, so while the finished product might look slightly under-baked, that is actually how they are supposed to look.
You can do these slices in one bowl, pour into a lined baking tray and have them on the table within the hour (though they're best cooled with this sweet buttercream glaze). Enjoy!
Makes 15 portions
250g soft brown sugar
160g softened butter
2 tsp vanilla
1 400g tin pumpkin puree
240g plain flour
1 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tsp mixed spice
3 large room temperature eggs
For the buttercream glaze:
200g icing sugar
60g softened butter
1 tsp vanilla