Pumpkin and Ginger Cake With Lemon Myrtle Frosting

This beautiful pumpkin and ginger cake with lemon myrtle frosting is a perfect accompaniment to a cold and frosty winter’s day. This delightful recipe is an adaption to the humble gingerbread recipe with the surprise ingredient of pumpkin making a guest appearance. The Australian Lemon Myrtle buttercream frosting compliments this delicious cake with its delicate citrus taste and beautiful sweet aroma.
Serve with your favourite brew while you enjoy one or two sneaky pieces.
125 g butter
75 g dark muscovado sugar
150 g treacle
150 g golden syrup
250 g grated pumpkin
300 g plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
2 eggs beaten
Lemon Myrtle Buttercream
2-3 teaspoons of lemon myrtle loose-leaf tea
1/3 cup full cream milk
220 grams butter, unsalted and room temp
3 1/2 cups icing sugar, sifted

Australian Lemon Myrtle


We’re 100% Australian owned and operated, so it goes without saying that we’d showcase one of our country’s greatest native flavours. Lemon myrtle has a sweet citral fragrance that, when brewed, translates to a refreshing lemony beverage that captures the heart of our regional location in Northern New South Wales where lemon myrtle thrives.


Ready. Set. Bake.


Preheat your oven to 180°C. Grease and line with baking paper a 23cm square cake tin and set aside. Combine the golden syrup, treacle, sugar and butter into a medium-sized saucepan and place it over a gentle heat and stir until the butter has melted and the sugar has dissolved. Allow to cool and set aside.
In a separate bowl mix the grated pumpkin, flour, bicarb and ginger together with a wooden spoon. Mix the beaten eggs into your cooled treacle mixture until well combined, and then pour into your pumpkin mixture – stir well. Pour the mixture into your prepared tin and bake in the middle of your preheated oven for 30-40 minutes until firm. Allow to cool and then voila you are ready for icing!
While the cake is cooling, heat up the 1/3 cup of milk until nearly boiling, add the tea leaves and mix – set aside and allow to cool. In a bowl of a standing mixer, with the paddle attachment (or use a hand mixer), pour in your 220g of butter, give it a mix until it’s smooth, then add your icing sugar, 1 cup at a time, beating until it’s very light and fluffy. Add in 2 tbsp of your tea-infused milk, mix again and so on until you reach the desired consistency for icing.
When it comes to icing – decorate this however you would like, cut in half and ice the middle, or frost on top or… just go wild and spread the entirety of the cake – here there and everywhere!

Our award-winning brews are a combination of passion, pioneering and personality. Over 26 blends with one ultimate goal: the purest, cleanest and best tasting brew. Visit links for more information on our 100% Australian owned business, or to discover our exciting range.


100% Australian owned

Madura Tea: extraordinary tea for extraordinary people – with an everyday attitude