Ingredients

250g local unsalted butter, plus extra for greasing 375g Coop plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ground cinnamon 300g Coop Fairtrade light brown soft sugar 3 large local eggs Zest and juice of 1 orange 400g pumpkin, grated 30g Coop walnut halves, roughly chopped 5 tbsp maple syrup 100g Coop soft cheese;

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4 2. Grease and line a 30cm x 20cm baking tin 3. Sift 300g of the flour, the bicarbonate of soda, baking powder and cinnamon into a bowl, then stir in the sugar 4. Melt 225g of the butter and whisk in the eggs, adding half the orange juice and zest too 5. Fold into the dry ingredients until just combined, then stir in the pumpkin 6. Pour into the tin and bake for 35-40 mins, until springy to the touch 7. Set aside to cool completely 8. To make the crumble, rub the remaining butter and flour together to resemble breadcrumbs 9. Add the walnuts and 3 tbsp of the maple syrup, then bake on a non-stick tray for 15-20 mins, until golden 10. For the icing, beat the cheese with the remaining orange zest and juice 11. Stir in the rest of the maple syrup, then drizzle on the cake 12. Scatter over the crumble and cut into squares to serve