Pumpkin Tea Cake
Fall is here, and that mean pumpkins everywhere. Denmark does not have a big pumpkin tradition. We don't celebrate Thanksgiving or Halloween in Denmark. Well we are embracing Halloween more and more. And nowadays Tivoli Gardens is open a week in the fall with displays of pumpkins and Halloween decorations.
For me, pumpkins had been something my mom pickled with sugar - and I wasn't fond of it. Living in the US I learned to love Pumpkin spice Latte and Pumpkin bread. So When I got the cookbook 'Tartine', I had to try their pumpkin tea cake.
I added some walnuts to give this moist cake some texture, and it turned out great. It won't be the last time I'll make this..
Makes 1 large loaf 6-8 servings.
Ingredients:
- 225 g All-purpose flour
- 1,5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 17 g ground cinnamon
- 2 teaspoon nutmeg (freshly grated)
- 1/4 teaspoon ground cloves
- 255 g pumpkin purée
- 1 cup (250 ml) vegetable oil
- 270 g sugar
- 3/4 teaspoon salt
- 3 large eggs
- 2 tablespoons sugar for topping
- a handful walnuts for texture.
Directions:
Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9-by-5-inch loaf pan
This recipe is easily mixed by stand mixer fitted with whisk attachment or by hand with a whisk. sift together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves into a mixing bowl and set aside.
In another mixing bowl, beat together the pumpkin purée, oil, sugar and salt on medium sleet until well mixed. Add the eggs one at a time, mixing well before adding the next egg. Scrape down the sides of the bowl with a rubber spatula. On low speed, add the flour mixture and beat until just combined. Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter. The batter should have at consistency of a thick purée. Fold in the nuts.
Transfer the batter to loaf pan and smooth the surface. Sprinkle evenly with sugar. Bake until a cake tester inserted in the center comes out clean, for about 1 hour. Let cool in the pan on a wire rack for about 20 minutes, and them invert onto the rack, turn right side up, and let cool completely. serve the cake at room temperature.
It keeps, well wrapped, at room temperature for 4 days or in refrigerator for about a week.
Det Danish version:
Græskarkage
Ingredienser:
- 225 g hvedemel
- 1,5 tsk bagepulver
- 1/2 tsk natron
- 17 g stødt kanel
- 2 tsk muskatnød (frisk revet)
- 1/4 tsk stødt nellike
- 255 g grækarpuré
- 2,5 dl olie
- 270 g sukker
- 3/4 tsk salt
- 3 store æg
- 2 spsk sukker til drys på toppen
- 1 håndfuld valnødder
Tænd for ovnen på 165°C. Smør en sandkageform med smør.
Denne dej laves lettest på en røremaskine med piskeris. Sigt mel, bagepulver, natron , kanel, muskatnød og nelliker sammen i en skål og sæt det til side .
I en anden skål, pisk græskarpuré, olie, sukker og salt sammen på medium hastighed, indtil godt blandet . Tilsæt æggene et ad gangen, bland godt imellem æggene. Skrab siderne af skålen med en dejskraber. Tilsæt melblandingen og rør kun indtil lige indtil dejen er sammenhængende. Skrab siderne af skålen og rør i yderligere 5-10 sekunder for at få en glat dej. Dejen skal have konsistens som en tyk puré. Fold forsigtigt nødderne i.
Kom dejen i formen og glat overfladen. Drys sukker. Kage bages i omkring en time, indtil en nål kommer ren ud, når den stikkes i kagen. Afkøl kagen i formen de første 20 minutter, hvorefter den vendes ud på en bagerist.
Server kagen ved stuetemperatur. Kagen holder sig godt ved stuetemperatur i 4 dage eller i en uge i køleskabet.