Butternut Pumpkin Spice Cake with Sunflower Almond Toffee Recipe | myfoodbook

Ingredients

• 500g peeled, de-seeded butternut pumpkin, cut into 2cm pieces
• 4 eggs
• 1 1/2 cups caster sugar
• 125g Australian butter, melted
• 1/2 cup Australian natural yoghurt
• 1 3/4 cups flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons bicarbonate soda
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• Pinch salt
• 2/3 cup slivered almonds
• 1/3 cup sunflower seeds
• 1 cup sugar, extra
• 1/4 cup water
• 250g Australian cream cheese, softened
• 40g Australian unsalted butter, softened
• 2/3 cup icing sugar, sifted
• Finely grated rind of 1 lemon
• 2-3 teaspoons lemon juice, or to taste