Loleta
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PUMPKIN CAKE

www.loleta.es

Autumn comes and with it we change habits, we fancy hot meals, a little more warm clothes and above all we change our basket on the market. Is time for chestnuts, mushrooms, soups and pumpkin with pecans cake. In Spain we have always used pumpkin in savoury recipes, creams, omelets and purees, but it is now more than ever when we let ourselves to use vegetables in sweet dishes. I bring you the delicious and definitive pumpking cake. Enjoy!

{ingredients}

FOR THE SPONGE

500 g sugar €0,48 250 ml of oil sunflower or grapeseed oil €0,50 3 eggs €0,37 390 g of all-purpose flour €0,36 2 teaspoons bicarbonate €0,05 Half a teaspoon of salt €0,01 2 teaspoons powdered cinnamon €0,10 Half a teaspoon of nutmeg ground €0,05 1/4 teaspoon ginger ground €0,10 1/4 teaspoon of cloves ground €0,05 1 tablespoon vanilla €0,30 425 g pumpkin puree €2,00 80 g of toasted chopped walnuts (I use walnuts pecans because I love the flavor) €1,00

FOR THE CREAM CHEESE INSIDE THE CAKE

225 g of cream cheese €1,00 115 g sugar €0,11 1 egg €0,12 ¼ teaspoon vanilla €0,07

FOR THE CAKE FILLING

225 g of cream cheese €1.00 250 ml liquid cream €0.60 2 tablespoons sugar €0.08

FOR THE FROSTING

375 g of icing sugar €1,12 5 tablespoons milk €0.07 1/2 teaspoon vanilla (it is better to add transparent vanilla and not pure extract so that color may not change) €0.15 a few drops of Orange coloring (or red and yellow) €0.06 Optional: real pumpkin stem- I kept the stem of the pumpkin that I used for the puree. Total € 15,12 for some 26 cake servings, i.e. €0.58 per serving of a cake that is delicious.

{recipe}

DIRECTIONS

1. Preheat oven to 175 degrees C. Grease and flour a bundt of 25 cm in diameter (I used a Nordic Ware traditional 12-Cup which worked great for this pumpkin mould cake) 2. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt, ginger and cloves; Add to egg mixture, alternately with the pumpkin, beating well after each addition.

3. In another bowl, beat cheese cream, sugar and egg until creamy. Mix in the cinnamon and vanilla. 4. Pour half of the pumpkin dough into prepared bundt pan. Then spread the cream cheese mixture. Cover with the remaining dough of the cake. Bake for 50 minutes or until an inserted needle comes out clean (in my oven after 45 minutes the cake is cooked) 5. When the cake is baked, wait 10 minutes before unfolding it, since otherwise the cake may stick to the walls. 6. Wash the mold and bake the second cake in case you want to form a pumpkin as in this recipe.

7. Both cakes must be cooled thoroughly before filling them. I baked mine at night and I filled and frosted them in the morning. 8. Using a whipping rods, beat the cream cheese and sugar until it is creamy and with hard picks. Place one of the cakes upside down and fill with this cream. Place the other cake over, matching the upper and lower cakes the best possible.

9. Make glaze by mixing the powdered sugar and milk in a microwave-safe container.

10. Add coloring and heated in the micro for about 20-30 seconds until the consistency is liquid enough to cover the cake. Frost your cake

11. Place the stem of pumpkin (optional, but gives a very authentic touch). Let the glaze harden well and serve at room temperature.

{Tips and Tricks}

~Freeze the leftovers of the cake. You will only have to defrost at room temperature a few hours before having it ~Use your preferred nuts instead of pecans: nuts, pistachios or hazelnuts. ~Served accompanied with the cream cheese left from the filling. ~Difficulty: medium ~Preparation time: 3 hours ~Seating: 26 pieces of cake

different & original

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