Monday, October 15, 2018

Spiced Pumpkin Walnut Cake (video recipe)



Spiced Pumpkin Walnut Cake. It's hard not to get tempted to bake one  of those pumpkin things raining all around! May I suggest you give in to the temptation,indulge in a slice of this moist cake fragrant with warm spices? If you have never baked with pumpkin before,let me assure you, it is almost tasteless. It only makes your bake moist and adds some nutrition to it. So you can get those picky eaters to enjoy it as well! Isn't that a win-win?

If you would be making fresh pumpkin puree for the first time, please do check my post and video here. It is a very useful and versatile thing, can be used in both sweet and savory. And I actually liked it better than the canned stuff I tried once. 




This recipe for Spiced Pumpkin Walnut Cake is from Rose Beranbaum's The Cake Bible. She calls it Pumpkin Walnut ring. She uses a combination of walnut and safflower oil as it complements the flavor of the walnuts in the cake. The recipe is very simple - simply mixing wet and dry ingredients together. If you have your pumpkin puree ready,your cake will be in the oven in no time. 

Another good thing,this cake keeps well and tastes better as it sits,so great for the holiday season. Without further ado, here is the recipe. Watch me make the cake here. Do not forget to subscribe for more easy recipes and tips!





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Ingredients(at room temperature). Use 6 cup bundt pan, sprayed with baking spray.
Maida - 105 grams plus 20 grams cornflour OR 125 grams cake flour
Baking soda - 1 teaspoon
Salt 1/4 teaspoon
Ground cinnamon 1 teaspoon(make sure you use best quality, fresh spices)
Ground cloves 1/2 teaspoon
Ground ginger (optional) - 1/4 teaspoon
Eggs - 2 large / 100 grams (weighed without shell) OR 3 large egg whites (90 grams)
Brown sugar - 150 grams
Oil - 108 grams
Fresh pumpkin puree - 1 cup / 240 ml
Toasted walnuts, chopped - 1/2 cup

Variation: Skip the spices, add 1 teaspoon vanilla essence and stir in 1/2 cup chopped dark chocolate with the walnuts.

Method:
  • Preheat oven to 180C /350F. Generously coat your 6-cup bundt pan with baking spray. Alternatively you can use some ghee and a light but thorough dusting of flour.
  • Sift together the flour, cornflour, spices, salt and baking soda twice. Set aside .
  • In a large bowl,whisk together the sugar, eggs,vanilla and oil (if using). Whisk in the pumpkin puree.
  • Gently whisk in the flour mixture.
  • When most of the flour is mixed, stir in the walnuts.
  • Transfer the batter to the cake tin. Bake for 25-30 minutes or until a wooden skewer inserted into the thickest part of the cake comes out clean.
  • Let the cake cool on the rack for 10 minutes. Invert and cool completely on the rack.
  • Wrap the cake with clingfilm and let it sit overnight before serving. The flavors meld better that way. Serve at room temperature.
  • Store airtight at room temperature for 2 days,in the fridge for 5 days. You can also wrap in cling film and freeze in an airtight container for 3 months.



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