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Chefs Binge · European · Serves 12 slices

Fresh Pumpkin Cake with Almonds and Cinnamon Frosting

A dense, moist pumpkin cake made with roasted fresh pumpkin and ground almonds, so it eats more like a Bakewell tart than a sponge. Topped with a brown sugar and cinnamon butter frosting and toasted chopped almonds.
Prep
40 min
Cook
2 hrs 10 min
Total
2 hrs 50 min
Serves
12 slices
Per serving
482 kcal

Ingredients

For the Pumpkin
700 g Pumpkin - I use kabocha; Hokkaido or butternut also work. In wedges, seeds out, skin on; gives 250 g drained purée
For the Cake
190 g Butter - soft, 13 tbsp
190 g Light Brown Sugar - 1 cup, lightly packed
5 Eggs - large, at room temperature
250 g Roasted Pumpkin Purée - drained, 1 cup plus 2 tbsp
225 g Ground Almonds - almond flour, 2 1/4 cups
75 g Plain Flour - all-purpose, 1/2 cup plus 1 tbsp
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 pinch Salt
For the Frosting and Topping
100 g Butter - soft, 7 tbsp
60 g Light Brown Sugar - 1/3 cup, packed
60 g Icing Sugar - powdered sugar, 1/2 cup
1/2 tsp Ground Cinnamon
80 g Almonds - roughly chopped and lightly toasted, 2/3 cup

Equipment

23 cm (9 inch) Springform Tin · Baking Tray · Sieve · Blender or Potato Masher · Electric Hand Mixer · Digital Kitchen Scales · Skewer

Method

1
Roast the pumpkin. Roast the pumpkin wedges, skin on, on baking paper at 200C (390F) for 45 to 60 minutes, until a knife slides in easily.
2
Make the purée. Scoop the flesh off the skin, blend or mash it smooth, then leave it in a sieve over a bowl for 20 minutes. Weigh out 250 g.
3
Cream the butter and sugar. Heat the oven to 170C (340F), no fan. Line the base of a 23 cm (9 inch) springform tin and butter the sides. Beat the butter and brown sugar for 3 to 4 minutes until pale and fluffy.
4
Add the eggs and pumpkin. Beat in the eggs one at a time, adding a spoonful of the ground almonds if it starts to curdle. Fold in the pumpkin purée.
5
Fold in the dry ingredients. Mix the ground almonds, flour, baking powder, cinnamon and salt, and fold them in until there are no dry streaks. The batter should be thick.
6
Bake. Spread the batter into the tin and bake for 60 to 70 minutes, until a skewer in the middle comes out with moist crumbs but no wet batter. Cover loosely with foil after 40 minutes if the top browns too fast.
7
Cool, then frost. Cool the cake completely in the tin. Beat the butter, both sugars and the cinnamon for about 5 minutes until creamy, spread it over the cold cake and cover with the toasted almonds.

Chef’s notes

  • Drain the purée for the full 20 minutes and weigh it after draining. Extra water ends up as a wet middle.
  • The cake is moist inside even when it is baked, so look for moist crumbs on the skewer, not a clean one.
  • Cool it completely before frosting. On a warm cake the frosting melts and slides off.
  • The pumpkin can be roasted and puréed a day ahead and kept in the fridge.
  • Keeps 2 to 3 days in a tin in a cool room, or up to 5 days in the fridge. Unfrosted, it freezes for up to 3 months.
  • Contains nuts.
Per serving  Calories 482 kcal · Protein 9.1 g · Carbs 38.3 g · Fat 34.5 g · Saturates 13.9 g · Fibre 4.1 g · Sugar 26.8 g · Sodium 98 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/fresh-pumpkin-cake
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