Pumpkin tray bake

Step by Step

Step 1

Preheat the oven to 180°C, gas mark 4. Grease a 27 x 23cm baking tin and line with baking paper.

Step 2

Whisk the Stork and sugar together until pale and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix together the flour, spice and baking powder, and fold into the cake mixture.

Step 3

Fold in the grated squash and spoon the mixture into the prepared tin. Bake for 35-40 minutes, or until a skewer, when inserted into the cake, comes out clean. Allow to cool.

Step 4

To make the topping, whisk the soft cheese and icing sugar together until pale and thickened. Spread over the tray bake. Then cut the cake into 12 squares. Take a small piece of marzipan, about the size of a marble, and colour it green. Colour the remaining marzipan orange. Divide the orange marzipan into 12 pumpkin-shaped balls and make a small indent in the top of each. Roll out 12 stalks from the green marzipan and insert them into the indents. Place a completed pumpkin in the centre of each tray bake square.