In recent years, the use of pumpkins was popularized with the spread of Halloween celebrations to almost all parts of the world. Now, as a foodie, pumpkins are definitely not mere decoration for me, but they are the front and center of my Halloween gory cake. Now I call it "gory" as I drew inspiration for the cake's decoration from the traditional "goriness" that surrounds Halloween celebrations and to satisfy "The Walking Dead" fan in me. If you are a fan of the series too and you have seen the season's premiere, you would understand my choice better. Irrespective of how you will decorate the cake, if you follow my recipe you will really love the cake's flavor and texture.
Now, it's time to do some baking.
For the cake (6 to 8 persons) you need :
- 3 eggs at room temperature
- 100 g brown sugar
- 100 g granulated sugar
- 150 melted butter
- 8 g baking powder
- 1 tsp unsweetened cocoa powder
- 210 g cake flour
- 220 pumpkin purée (bought or homemade)
- 100 g frozen or fresh cranberries
- 1 tsp cinnamon, 1 tsp mixed spices (cloves, star anise, ginger, cardamom, nutmeg)
- dash of salt
- zest of half an orange
- 1/2 tsp of cointreau (optional)
Start by combining the flour, cocoa powder, baking powder, salt and spices and set aside.
In your mixing bowl, beat the eggs on a high speed and add the sugar gradually. When the mixture triples in volume, becomes pale and thicker, add the butter at low speed and mix until combined.
With a spatula add the pumpkin purée, mix again, add the orange zest and cointreau and mix. Lastly, fold in the flour mixture and the cranberries.
Pour the batter in three 15 cm pre-prepared pans (or in two 23 cm) and bake in a preheated oven (180 C) for 25 minutes. Remember that the baking time might vary so check on the cake after 20 minutes.
In your mixing bowl, beat the eggs on a high speed and add the sugar gradually. When the mixture triples in volume, becomes pale and thicker, add the butter at low speed and mix until combined.
With a spatula add the pumpkin purée, mix again, add the orange zest and cointreau and mix. Lastly, fold in the flour mixture and the cranberries.
Pour the batter in three 15 cm pre-prepared pans (or in two 23 cm) and bake in a preheated oven (180 C) for 25 minutes. Remember that the baking time might vary so check on the cake after 20 minutes.
For the frosting you need:
- 250 g soft butter
- 250 g cream cheese at room temperature
- 220 g powdered sugar
- Flavoring: 1/4 tsp mixed spices and few drops of vanilla extract.
Combine all ingredients and beat for about 5 min until creamy and fluffy.
For the cranberry sauce:
- 100 g cranberries, fresh or frozen
- 75 g sugar
- 1/2 tsp vanilla extract
- 1 strip of orange zest
Combine all ingredients and cook over a gentle heat for few minutes. Pass the mixture through a sieve to get rid of the pits and skin. Let it cool down.
Assembly:
Smear some frosting on your cake tray or stand. Put the first cake layer and pipe a generous amount of frosting, and splatter a teaspoon or two of the cranberry sauce. Add the second layer and repeat.
Happy Halloween!
(For extra recipes featuring pumpkins, click here and here.)
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