Pumpkin Spiced Mini Cakes with Pumpkin Seed Caramel

Cook Time 30 minutes

Servings 12

Ingredients

125g pumpkin, grated

20g butter

220g caster sugar, superfine

2 eggs

230ml thickened (whipping) cream

220g self-raising flour

½ tsp ground cinnamon

150g crème fraîche, to serve

Pumpkin Seed Caramel

100g caster sugar, superfine

50ml thickened (whipping) cream

30g butter

30g pumpkin seeds (pepitas)

Pinch of salt

Method

Preheat the oven to 180°C.

Combine the grated pumpkin, butter and 20g of the caster sugar in a saucepan. Cook over low heat for 10 minutes or until the pumpkin is soft. Remove from the heat and blend with a stick blender until smooth.

Measure 100g of the pumpkin purée into a bowl and add the eggs and cream. Sift the flour, cinnamon and remaining 200g caster sugar into the bowl, then fold until the ingredients are just combined.

Spoon the batter into six holes of a silicone cupcake tray and bake for 10-15 minutes or until a toothpick comes out clean when inserted into the centre of the cakes. Allow the cakes to cool slightly before removing them from the tray.

For the pumpkin seed caramel, cook the sugar in a small saucepan over medium heat until dark amber in colour. Meanwhile, gently warm the cream, then pour it onto the caramelised sugar along with the butter and a pinch of salt and whisk to combine. Remove from the heat and stir in the pumpkin seeds. Set aside.

To serve, whip the crème fraîche until slightly thickened. Place a pumpkin cake in the centre of each serving plate and cover with the pumpkin seed caramel. Serve with a quenelle of the whipped crème fraîche.