today I dare a new experiment: this time it is baking time. Matching to today’s event (Halloween), I bake a beautiful pumpkin cake, as it is common in the USA. I haven’t ever eaten pumpkin cake and therefore I’m the more curios about the result!
First, I make the dough: eggs and sugar are beaten until creamy and then mixed with the oil. Flour, baking powder, cinnamon and salt are first mixed in a separate bowl, and the mixture is then stirred below the egg mass step by step. Finally the grated pumpkin is added and the dough is ready.
Then it’s off to the multicooker. I dust the bowl with flour before filling in the dough, so that the cake will come out easily afterwards. Then I set “cake”, the baking time is an hour.
After the time I open the lid: The result looks very fluffy and delicious. The cake is definitely baked. So I take it out of the bowl and let it cool down.
The icing follows as a decoration. The food coloring is not a must, but for Halloween I would like to have a cake, which actually looks like a pumpkin. So I decided to use an orange glaze. The color must be worked up according to instructions for use. I got myself a powder, which I first mix with a tablespoon of powdered sugar and a small sip of water until I am satisfied with the color. Fresh cheese, soft butter, the remaining powdered sugar and vanilla sugar I mix to a smooth mass and add the resolved color. I spread the glaze on the cake and add a few grooves to the smoothly coated mass, so that the cake looks really like a pumpkin.
With the optics I am already very satisfied. Now it’s time to try – I’m surprised. The cake tastes really extraordinary and very delicious. It is worth to try this recipe!
The pumpkin still has a great deal left, which can lead to a delicious soup, for example, or it can be frozen. However, I already have another good idea – let me surprise you!
For the dough
- 4 eggs
- 250 ml sunflower oil
- ¼ Hokkaido pumpkin, grated
- 1 pinch salt
- 2 tsp cinnamon
- 2 tsp baking powder
- 300 g flour
For the icing
- 100 g cream cheese
- 60 g butter
- 250 powdered sugar
- 1 sachet vanilla sugar
- 1 tbsp milk
- Food coloring (orange)
I wish you a nice and creapy Halloween party!
Hello to all autumn and halloween friends,
shortly before the scary feast, today a pumpkin bites the dust in my kitchen. The plan is a delicious, creamy pumpkin soup. It does particularly well when it becomes colder and colder outside colder and dark early. Here I want to try the program “soup” on the Multicooker today.
The pumpkin soup is some more effort than my last recipes. This is mainly due to the recalcitrant pumpkin. It must be peeled first and then chopped into about 2 cm small pieces. The seeds need to be removed.
Afterwards now chopping the shallot appears as a child’s play now. I roast the shallot with a little oil in the PowerCook on the program “fry”. The device tells me again when it is hot enough. Then I add the pumpkin cubes and pour the broth. Time for the “soup” program, half an hour should be enough. The spices come right at that: a little salt, pepper and a good dose of cumin, curry powder and ginger. Moreover the sopu needs a spoonful of sugar. One or two small chopped chillis give the soup later a pleasant spicy taste. But now the soup should simmer on its own for some time.
By the way: many other recipes for pumpkin soups additionally contain potatoes and carrots, for instance. I rather keep my hands off this ingredients, because thereby the soup is only stretched and without these components
Of this I prefer to let their fingers, because as the soup is only stretched and without these ingredients in the end the pure, not particularly dominant pumpkin flavor remains that makes the soup only so delicious.
After the cooking time is over, the pumpkin pieces are nicely soft. With the blender the whole becomes a viscid mass. So it also will be creamy, I taste them with cream and some more seasoning – done! Noone can any longer resist to the good smell an my testers are happy about the successful goodie.
The soup tastes best with a little fresh bread.
For ca. 6 portions
- 1 Hokkaido pumpkin
- 1 large shallot
- 750 ml beef broth
- 200 ml cream
- 1 tbsp sugar
- 1 tbsp ginger
- 1 – 2 chillis
- Salt, pepper, cumin, curry powder