Recipe for spicy pumpkin cake with apricot and cream cheese frosting
My mother-in-law has a lot of Hokkaidos, so one needs to find alternative ways to use them.
Hokkaido is great to use in baked goods, both rolls and cakes.
They “work” exactly like carrots, making the baked goods super delicious and moist.
I’ve experimented with one that I think turned out really well.
Of course, you shouldn’t miss out on the recipe.
Equipment
- Stand Mixer
- Grater
- Bowl
- Sieve
- Springform
- Oven
Ingredients
Spiced pumpkin cake
- 175 gram Butter soft
- 200 gram Brown sugar
- 3 pcs. Egg
- 400 gram Hokkaido Pumpkin
- 200 gram Wheat Flour
- 9.6 gram Baking Soda
- 5.2 gram Cinnamon ground
- 1.8 gram Ground ginger
- 1 gram Cardamom ground
- 4.2 gram Vanilla Sugar
- 3 gram Salt
- 250 gram Apricot Jam to spread between the layers
Cream Cheese Frosting
- 200 gram Cream Cheese
- 4.2 gram Vanilla Sugar
- 50 gram Powdered Sugar
Garnish
- 0.5 pcs. Orange Peel
- 25 gram Hazelnuts crushed
Instructions
- 1. Butter and sugar are whisked together in a mixer, then eggs are added one at a time 2. Grate the pumpkin and add to the batter 3. Mix the flour and spices together in a bowl, then sift into the cake batter and stir to combine 4. Pour the cake batter into a greased springform pan with parchment paper at the bottom 5. Bake the cake in a convection oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 35-40 minutes 6. Let the cake cool completely before slicing it in half and spreading the apricot jam on the bottom layer 7. Assemble the cake, then make the cream cheese frosting 8. Whisk cream cheese, powdered sugar, and vanilla sugar until light and fluffy, then spread on top of the cake 9. Finally, garnish the cake with orange zest and crushed hazelnuts