This recipe features our deliciously thick natural yogurt, cream cheese and luxury Jersey butter, perfect for a spooky Halloween treat to enjoy on your own or with your loved ones. 

Ingredients

For the cake:

• 150g Longley Farm natural yogurt
• 175g light brown sugar
• 3 eggs

• 200g gluten-free self-raising flour or any other self-raising blend
• 1tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ½ tsp allspice
• ½ tsp ground ginger

• 200g grated pumpkin
• Zest of ½ orange

 For the topping:

• 200g Longley Farm full-fat cream cheese
• 100g Longley Farm luxury Jersey butter
• 80g sieved icing sugar
• 20g sieved cocoa powder
• Gingerbread biscuit from our Christmas recipe

 Method:

• Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4 and Grease and line a 30x19cm (or similar-sized) traybake tin with parchment paper.
• In a large mixing bowl whisk together your natural yogurt, light brown sugar and eggs until well combined.
• Sift in your dry ingredients and gently fold them into the wet mixture.
• Next, fold in your pumpkin and orange until evenly dispersed.
• Spoon your mixture into your pre-lined tray and place in your preheated oven for 25 minutes until well-risen and golden on top.
• Check that the cake is cooked by inserting a skewer into the centre, if it comes out clean the cake is done. Allow to cool and prepare the topping.
• Add your butter to your stand mixer or electric whisk and beat until pale and smooth.
• Next, add in your icing sugar and cocoa powder in two stages beating for around 3 minutes between each batch. The topping should look smooth with no lumps. 
• In a small bowl beat your cream cheese until smooth, then gently fold it into the buttercream being careful not to overmix.  
• Once the cake has cooled, cover the top with the cream cheese frosting.
• Decorate how you like with your gingerbread biscuits or any other toppings. We did gravestones and ghosts with pumpkins and skulls on top.
• Serve and enjoy!
• Store in an airtight container in the fridge.