Name: Autumnal Pumpkin Cake with Cream Cheese Frosting
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 12 Portionen
Ingredients: 500 g Hokkaido pumpkin; 750 ml Orange juice; 160 g Wholemeal oat flour; 100 g Defatted almond flour; 60 g Ground almonds; 4 tsp Baking powder; 4 piece Eggs (Gr. M); 2 tsp Pumpkin Spice; 40 g Pumpkin seeds; 1 piece Ripe banana; 200 g Double cream cheese; 1 tsp Instant coffee; Fat for the tin

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

90 Min

Description

This pumpkin cake is a poem for anyone who loves it autumnal and aromatic! I especially like to bake it when the pumpkins in the garden are ripe. The Hokkaido pumpkin provides a great color and a slightly sweet taste that harmonizes perfectly with the Pumpkin Spice. The cream cheese frosting with banana makes the cake wonderfully juicy and creamy. By foregoing sugar, it is a great alternative for those who do not like it too sweet. The pumpkin seeds give the cake a nice crunch. An absolute must for the autumn season!

Ingredients (13 ingredients)

500 g Hokkaido pumpkin
750 ml Orange juice
160 g Wholemeal oat flour
100 g Defatted almond flour
60 g Ground almonds
4 tsp Baking powder
4 piece Eggs (Gr. M)
2 tsp Pumpkin Spice
40 g Pumpkin seeds
1 piece Ripe banana
200 g Double cream cheese
1 tsp Instant coffee
Fat for the tin

Preparation (8 steps)

Prepare pumpkin

Thermomix® Setting

20 min/212°F/Speed 1 100

Peel, core and dice 500 g Hokkaido pumpkin. Add 750 ml orange juice to the mixing bowl, add pumpkin cubes and cook for 20 min./100°C/level 1.

1200

Make pumpkin puree

Thermomix® Setting

30 sec/Speed 8-10

Pour off the cooked pumpkin and return it to the mixing bowl. Puree for 30 sec./level 8-10 until a fine puree has formed. Then remove the puree from the mixing bowl and let it cool.

Mix dry ingredients

Mix 160 g wholemeal oat flour, 100 g defatted almond flour, 60 g ground almonds and 4 tsp baking powder in a separate bowl.

Prepare dough

In another bowl, whisk 4 eggs (Gr. M), the cooled pumpkin puree and 2 tsp Pumpkin Spice with a mixer. Add the dry ingredients and mix everything to a smooth dough.

Baking

Pour the dough into a greased loaf tin (approx. 20 cm long; 1 l capacity) and bake in the preheated oven (electric oven: 180°C/convection oven: 160°C) for 30–35 minutes. After baking, let the cake rest in the switched-off oven for about 5 minutes, take it out and let it cool in the tin.

Roast pumpkin seeds

Roast 40 g pumpkin seeds in a pan without fat and then remove.

Prepare frosting

Mash 1 ripe banana finely with a fork and mix with 200 g double cream cheese.

Decorate cake

Remove the cooled cake from the tin and spread with the frosting. Roughly chop the roasted pumpkin seeds and spread on the frosting. Finely grind 1 tsp instant coffee in a mortar and dust the cake with it.