some more pumpkin Charlie Brown ….

.

Well …. , Thanksgiving is long gone, and Christmas is knocking on the door. I am not particularly fond of pumpkin pie, but a cake is a different story. Banana cake, zucchini cake (this will be the subject to a later blog), and pumpkin cake.

It is quite interesting, if you apply heat to this hard unyielding vegetable, solid enough to break your favorite kitchen utensil … but heat it ….. and it turns into this fragile, silky pulp.

I like my pumpkin roasted. It removes some of the liquid of the flesh and intensifies the flavor. Married with some spices, it gives you a base for the most delicate cake.

Below I have a recipe for a light pumpkin cake, oil based rather than buttery. If you feel adventurous enough, you can substitute the vegetable oil with a mild and sweet olive oil.

So, now you have a cake. What now. Here are the options:

        1. Glaze it with chocolate
        2. Eat it plain with ice cream
        3. Whipped cream would be a very Viennese option …….
        4. All of the above ….. or:
        5. drizzle it with some orange liquor …. brush it with orange marmalade …. decorate with dried fruits and ….

…. presto …. you got a Christmas cake. And …. you still can

        1. Glaze it with chocolate
        2. Eat it plain with ice cream
        3. Whipped cream would be a very Viennese option ……

PUMPKIN CAKE

Ingredients

 
100     g          Vegetable oil
25       g          Pumpkin seed oil
250     g          Dark brown sugar
460     g          Pumpkin
 
3          pc        Whole eggs
250     g          Granulated sugar
 
320     g          All purpose flour
½         tsp      ground nutmeg
½         tsp      ground cinnamon
½         tsp      ground cloves
½         tsp      ground ginger
1          tsp      baking soda
                        Vanilla
½         tsp      Fleur de sel
 
60       g          Walnuts
60       g          Raisins
 

Instructions

    •      Pre-heat oven to 175 degrees C. Grease one 24 cm gugelhupf mold or a loaf tin.
    •      Roast the pumpkin in you oven for about 30 min or until tender
    •      Cream oil, beaten eggs, pumpkin and vanilla together
    •      Sift the flour, sugar, baking-soda, ground nutmeg, ground ginger, ground cinnamon, ground cloves and fleur de sel together.
    •      Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts.
    •      Pour batter into the prepared pan
    •      Bake at 175 degrees C for 1 hour or until a toothpick inserted in the middle comes out clean.
    •      Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners’ sugar or decorate with dried fruits

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2 Comments Add yours

  1. ChefThomas says:

    It tastes even better the next day ….

  2. Looks very luscious! Good work, Chef. I love pumpkin.

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