Pumpkin and spices cake – cooking with Concreta
Cooking tasty cakes and biscuits in a Concreta kitchen, for the people we love, is very enjoyable. Concreta designs its kitchens closest to functionality, by designing the pleasure of living the kitchen space in a modern way, for the whole family. The kitchen is the new space where to share enjoyable moments and rediscover tastes. That is why Concreta Cucine, together with the foodblogger Chefcuokka, gives you ideas for tasty and original recipes !
Today we want to try the pumpkin cake to celebrate together with the Americans the Thanksgiving Day ! In fact following the American tradition, the pumpkin is one of the undeniable protagonist of this celebration. Happy Thanksgiving to everybody !
Pumpkin and spices cake
For the multilevel cake 18 mm diameter
200 gr flour 00
175 gr whole flour
1 tea spoon of yeast
2 tea spoons of cinnamon
1/2 tea spoon of nutmeg
1/2 tea spoon of ginger in powder
1/2 tea spoon of salt
200 ml peanut oil
160 gr Muscovado sugar
270 gr granulated sugar
480 ml pumpkin puree
For the filling with toasted butter
170 gr Butter
345 gr icing sugar
2 spoons of whole milk
1/2 tea spoon of vanilla
> preheat the oven at 175°C. Grease with butter and put flour on pans of 18 cm diameter.
> in the bowl of the food processor beat the oil with the granulated sugar and the Muscovado sugar, at a medium speed for 2 minutes. Low the speed and add the eggs, one after the other.
> always at a low speed, add the flour, the yeast, the cinnamon, the ginger and the salt previously sifted, in two times. Then add the pumpkin puree and mix together.
> divide the mix uniformly in 3 pans already ready and cook for 30-35 minutes, until it is properly cooked. Leave to cool.
> in the meanwhile prepare the toasted butter filling : melt the butter at a medium heat, until it becomes burnished (roughly 8 minutes), do not stop mixing. On the bottom of the casserole there should be some brown points when it will be ready. Take away from the hub and pour it into a heat- resistant bowl, put it in the fridge for roughly 35/40 minutes, until it gets the consistency of the softened butter.
>when ready, pour the butter into the food processor bowl and beat at a medium speed to make it homogeneous, then reduce speed and add the icing sugar, the milk and the vanilla. Mix properly together, then increase the speed until the filling becomes creamy.
> everything is now ready, the cooled cakes and the creamy filling : let’s assemble the cake ! Place the first level on a tray, spread the filling on the all surface, and so on with the 2 following levels. Pour the remaining filling on top of the cake and spread it everywhere, even on sides.
Decorate following your inspiration and bring to the table !