Pumpkin spice cake
#food steller #stelleritalia
What is the pumpkin week? Maybe yes but it is approaching Halloween. Honestly, I've never celebrated it. In Italy it is spreading ... But, the recent trip to Chicago has contaminated me. I wanted to make some sweets dedicated to the pumpkin and to this feast of overseas. This cake can be made in various ways, because it has a stuffing that I lightened to be less thought out and that you can use white or orange dye. The base of this cake can also be used to make muffins.
I do not know why, but I'm starting to like sweets with pumpkin puree a lot. This is also the ingredient of the month of October so expect other recipes and especially desserts. Maybe some cookies! Have you ever made a pumpkin spice cake? Well if you've never done this, it's the excuse to do it For the mise en place dishes of Easy Life Design and Mepra pallet.
Ingredients: 150g of 00 flour 100g of almond flour 150g of brown sugar 125g of pumpkin pulp 100ml of seed oil 100ml of water 3 eggs 10g of baking powder 250g spreadable cheese 3 teaspoons of pumpkin spice 100g of powdered sugar 1 teaspoon of natural vanilla extract QB of orange dye in gel QB of lamellar almonds
How to do: Mix the flour with spices and baking powder. In a bowl, work the eggs with the sugar. Form a soft cream. Add water and milk. And then add the pumpkin pulp. Finally mix the flours. Form a smooth and homogeneous dough. Pour the mixture into a cake tin with a diameter of about 22cm. Bake in hot oven at 180 ° C for about 35 - 40 minutes.
Turn out the cake and let it cool. A bowl with electric whips worked the cream cheese with icing sugar, vanilla extract and colorant. Spread the cream unevenly on the surface of the cake. Sprinkle the pumpkin spice and then decorate with the leaf almonds.
Direct link in italian language click here
On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net