Roast Pumpkin Spice Cakes

i made these this morning to try them out before making at the cafe this week. they were really good and a good excuse to use my new individual cake tins again! i had a bit of a hard time getting them to come out of the pans. only one or two of them came out whole. i buttered and floured the pans, so i'm not really sure what went wrong. my only thought is that the kitchen was pretty warm this morning and the butter was a little melty in the pans instead of being firm. hopefully i won't have this problem next time. here's the recipe...

...recipe from Little Cafe Cakes
1 small pumpkin
3/4 cup olive oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup wholemeal flour
3/4 cup plain flour

lemon cream cheese icing
1 cup cream cheese, softened
50 grams butter, melted
1/2 cup caster sugar
finely grated zest of 1 lemon

1. Preheat oven to 200 C. Cut pumpkin in half and remove the seeds. Place pumpkin halves in a roasting pan flesh side up and roast for 20 minutes. When cool enough to handle, cut the skin off of the pumpkin and cut the pumpkin into cubes. Put the pumpkin cubes back into the pan and roast a further 20 minutes. Puree the pumpkin. Measure 250g for the cake.
2. Grease and flour 12 individual cake tins.
3. Beat oil and sugar together and then beat in eggs until thick and pale. Mix in pumpkin, vanilla, spices, and salt. Stir in dry ingredients.
4. Divide batter between prepared tins and bake for 20 minutes or until a skewer inserted comes out clean.
5. Turn out to cool then ice with lemon cream cheese icing.


Anonymous Bob Passerelli (Dad) said...

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1:53 AM  

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