I still had some pumpkin to use up, and besides the soup, I made this Pumpkin, Apple, and Raisin Rose Cake. I had seen this dessert with pumpkin in the dough a while ago but never had time to make it. Now that I succeeded, I think I’ll make it again whenever I have pumpkin. It’s a delicious dessert and not difficult to make. Try it, the result will surprise you! Below, I leave other recipes for breakfast.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Hours 3 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pumpkin Rose Cake
- 4 cups all-purpose flour
- 1/3 cup milk
- 1/4 cup sugar
- 3/4 cup pumpkin
- 1 egg
- 1 tbsp fresh yeast
- 2 tbsps butter (at room temperature)
- 1 pinch salt
- 2 tbsps butter
- 4 tbsps apple compote
- 2 oz raisins (soaked in liquor, grappa or anise)
- ground cinnamon (optional)
Tools for Pumpkin Rose Cake
- Baking Pan
Steps for Pumpkin Rose Cake
The first thing to do is cook the pumpkin: set a small pot with water on the stove, add the pumpkin cubes, and let them cook on low heat until they’re cooked and soft. Use a fork to check if the pumpkin is ready; if it pierces easily, drain the pumpkin onto a plate. Mash the small pieces into puree with a fork, and let cool.
Dissolve the yeast in the milk, pour the flour into the mixer (you can also knead by hand), add sugar, salt, the pumpkin puree, now cold, and the egg. Attach the hook and start at low speed.
Now pour the milk in a thin stream, and finally slightly increase the speed and gradually add the softened butter, continue to work for at least 5 minutes, or until the mixture is smooth and lump-free.
Put the dough in a bowl and let it rise covered, until doubled. You can also put it in the refrigerator after the rising has started, practically after a couple of hours, leave it to rest until the next day. Before using it (the next day) let it acclimate for a few hours.
Since my kitchen was very warm, 3 hours were enough for the dough to double. So sprinkle a little flour on the work surface, pour out the dough, and with a rolling pin roll out the dough forming a rectangle (20×24 inches) and about a quarter inch thick.
Melt the butter and with a brush cover the entire surface, then spread the apple compote, cinnamon, and drained raisins. For the apple compote, you can follow my recipe found by clicking HERE. Roll up to form a roll
Now cut into slices, and after lining a springform pan, place the pieces in a 9 or 10-inch pan. Cover with a cloth and let rise for another hour or so.
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Bake at 350°F and let bake for 35/40 minutes or until the surface is golden. Always adjust according to your oven. As soon as you take it out of the oven, if you want to make it shiny, put a tablespoon of apple compote in a small pot and extend it with one or two teaspoons of water, stir with a spatula, and once well dissolved, brush the mixture on the cake.
Let cool before opening the springform and serving.
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