The Pumpkin Cake Without Mold is a real treat, delicious for breakfast and tasty for a snack. This autumn vegetable with its beautiful orange color and many virtues brings joy just by looking at it. It lends itself to many sweet and savory recipes. In fact, pumpkin with its delicate taste is perfect for creating a rich menu. The pumpkin cake is also perfect to prepare for Halloween. A leavened and soft dough, with the addition of dark chocolate which creates a unique and irresistible combination. Making it in this shape is really simple, in fact, you won’t even need a mold. Just have the string used for roasts at home, and your cake will gradually take shape.
- Difficulty: Medium
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
For the starter
- 3/4 cup Manitoba flour
- 3 1/2 tbsp water
- 1 tsp sugar
- 1 tsp fresh yeast
- 1 cup Manitoba flour
- 1 2/3 cup 00 flour
- 1 cup yellow pumpkin
- 3/4 cup dark chocolate chips
- 3 tbsp butter (soft)
- 1 egg
- 3 oz brown sugar (light)
- 1 1/2 tbsp milk
- 1 tbsp vanilla extract
- 1 lemon zest (grated from 1 lemon)
- 2 tsp ground cinnamon
- 2 tbsp milk
- 1 egg
- to taste vanilla powdered sugar
Tools
- 1 Bowl
- 1 Kitchen string
- 1 Brush
Pumpkin Cake
WITHOUT MOLD
For the Pumpkin Cake Without Mold, start by preparing the pumpkin:
Wash it, peel it, remove seeds and fibers; cut it into slices and bake it in the oven at 400°F. This way, the moisture will be completely eliminated, adjust the time accordingly.
When it looks soft, it’s ready, but be careful not to let it darken too much. Once cooked, let it cool and pass it through a mixer to create a puree.
NOW PREPARE THE STARTER: In a bowl, dissolve the yeast with the sugar in 3 1/2 tablespoons of warm water. Add the flour and knead, once ready, cover with plastic wrap and let rest for about 2 hours in the turned-off oven with the light on.
ONCE THE STARTER IS READY place it in a bowl and add the sifted flours, pumpkin puree, warm milk, lemon zest, vanilla extract, cinnamon, sugar, and egg.
START KNEADING and finally add the butter in pieces, knead the dough until it becomes smooth and elastic. Then cover it with plastic wrap and let it rise in the turned-off oven with the light on until it doubles in size.
TAKE THE DOUGH AGAIN, place it on a work surface, and gently flatten it with your hands. Place the dark chocolate chips on top and form a ball. Try to blend the chocolate into the dough.
Grease your hands with a little oil, then take the kitchen string and grease it with your hands. This way, it won’t stick to the dough, and it will be easy to remove after baking.
CREATE BINDINGS on the dough, trying to give it the classic pumpkin shape. Do not tighten too much on the dough, as it will rise again. Transfer your cake onto a baking sheet lined with parchment paper and let it rise again for about 30/40 minutes.
AFTER THE TIME inside a bowl, gently beat the egg with the milk and, using a kitchen brush, brush the cake with the mixture. Bake in a preheated oven at 350°F for about 20/30 minutes. Remember that the cooking time is indicative, always adjust with your oven.
Always pay attention to the cooking, remove from the oven and let cool a little, carefully remove the string and dust with vanilla powdered sugar. The Cake Without Mold with pumpkin is ready to be served and enjoy!
Interesting Facts about Pumpkin
Pumpkin, besides being versatile for both sweet and savory recipes, has many properties for our body. Low in calories, 26 per 100 grams, it’s great even if you’re on a diet. Rich in minerals, fiber, vitamin C and A, but especially beta-carotene. A healthy ally even for those with high blood sugar, don’t be deceived by its sweet taste! With all these properties, how can you not make a cake!
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How to store the Pumpkin Cake
The pumpkin cake has a brioche-like dough and tends to dry out easily if not covered. To keep it soft, simply place it under a glass dome, or inside a clear food storage bag.
If desired, the freshly baked cake can be brushed with honey, try it, it’s really good!
Can you add dried fruits to the dough along with the chocolate?
Yes, you can add dried fruits to the dough along with the chocolate.
