Magic Halloween cake

Magic Halloween cake

By
From
Magic Cakes
Serves
8
Prep
40 mins
Cooking time
80 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
300g pumpkin flesh, peeled and chopped into 5 cm squares
1 vanilla pod
400ml milk
4 eggs, separated
75g caster sugar
50g honey
125g butter
115g plain flour
pinch salt
2 teaspoons french four-spice mix, (pepper, cloves, nutmeg and ginger)

Equipment

Quantity Ingredient
24 cm cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Steam the pumpkin cubes for around 30 minutes. Purée with an electric hand blender.
  2. Meanwhile, preheat the oven to 150°C.
  3. Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the pod. Bring to the boil, then immediately remove from the heat and leave to infuse.
  4. Beat the egg yolks with the sugar until the mixture whitens. Then add the honey. Melt the butter and pour it into the mixture. Add the puréed pumpkin, flour, salt and four-spice. Remove the vanilla pod and pour in the milk little by little, whisking constantly.
  5. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the cake tin and smooth the surface with the blade of a knife. Bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
  6. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • For a cream cheese icing, whip 80 ml chilled whipping cream until it thickens. Add 150 g cream cheese, then 20 g icing sugar, whipping constantly. You can also decorate the cake with pumpkin jam.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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