Ingredients
Ingredients for a 24cm diameter cake tin
For the base
- pumpkin, cleaned pulp 420 g
- 00 flour 260 g
- potato starch 60 g
- granulated sugar 220 g
- honey 100 g
- sunflower seed oil 200 g
- medium eggs 2
- bicarbonate of soda 20 g
- ground cinnamon 1 level teaspoon ground
- nutmeg the tip of a teaspoon
- ground cloves the tip of a teaspoon
- ground ginger ½ teaspoon
- salt 1 pinch
For the icing
- icing sugar 250 g
- boiling water 40 g
- orange gel food colouring
- Themed sugar decorations
Method
- Prepare the cake. To prepare your spiced pumpkin pie, first take care of the pumpkin: cut it, remove the peel, seeds and internal filaments, then cut the pulp into 2-3 cm cubes.
- Cook the pulp in a pressure cooker for 5 minutes and let it cool.
- Meanwhile, blend the pumpkin pulp with the oil, spices (cinnamon, nutmeg, cloves, ginger) and salt using an immersion blender until you obtain a smooth, homogeneous cream.
- Beat the eggs at room temperature with the sugar and honey for at least 10 minutes until the mixture is fluffy and frothy.
- Add the blended pumpkin mixture to the egg mixture, mixing well, then add the sifted flour, starch and bicarbonate.
- Gently mix everything together with a spatula.
- Spray the pan with a release spray and pour the mixture inside, level it and bake the cake in a static oven preheated to 175° for approximately 45-50 minutes.
- Once the cooking time is up, take the pumpkin pie out of the oven, let it cool and then turn it out onto a rack to cool completely. Place the cake on a serving plate.
- Take care of the icing. Put the icing sugar in a bowl, with hot water and the food colouring, stirring with a spoon to obtain a smooth and rather dense mixture.
- Pour it on top of the cake and spread it with a spatula.
- Let the sugar dry and harden, then place the themed decorations.
- Your spiced pumpkin cake is ready for Halloween! Cut your slice and enjoy it in all its goodness.
