The pumpkin and ginger cake is a quick dessert to prepare, soft and moist just the way I like it, it will surprise you.
SEASON of #pumpkin – from August to April
(pumpkins can be stored in a cool, dry place for months after harvest)
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: servings for different diameter cake pans
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Pumpkin and Ginger Cake
- 2 cups Delica pumpkin (or carrots)
- 1 tbsp Fresh ginger (peeled)
- 3 Eggs (about 160 g)
- 1/4 cup Vegetable oil
- 1 3/4 cups Semi-whole wheat flour (or half white and half whole wheat)
- Baking powder (about 7 g)
- Fine salt
- 2 tbsp Sugar (about 30 g)
- 1/2 cup Wildflower honey (or acacia)
- 1 tbsp Marsala (or rum or aged grappa)
- 1 1/3 cups Delica pumpkin (or carrots)
- 2 tsp Fresh ginger (peeled)
- 2 Eggs (about 105 g)
- 3 tbsp Vegetable oil
- 1 1/4 cups Semi-whole wheat flour (or half white and half whole wheat)
- 1 tsp Baking powder
- Fine salt
- 1 Sugar (about 15 g)
- 1/3 cup Wildflower honey (or acacia)
- 1/2 tbsp Marsala (or rum or aged grappa)
- 1/4 cup Butter (soft)
- 1/3 cup Sugar (granulated or powdered)
- 1/2 cup Mascarpone
- Lemon juice
- Lemon (only if organic)
Pumpkin and Ginger Cake
First of all, wash the pumpkin and ginger, peel them and grate them finely.
Sift the flour with the baking powder and a pinch of salt.
In a bowl, crack the eggs and beat them lightly with a fork. Add all the ingredients and mix well to combine.
Pour the batter into a previously buttered and floured pan (or just oiled if using a silicone mold, as I did).
Bake the pumpkin and ginger cake in a preheated static oven at 350°F for 30 minutes or until done; always do the toothpick test. Adjust based on your oven. Once cooked, turn off the oven and leave it inside for another 10 minutes.
Prepare the garnish cream
In a bowl, place the softened butter, the (sifted powdered) sugar and mix, add the mascarpone, the grated lemon peel, and part of its juice. Mix well. Place the cream on top of the pumpkin and ginger cake, or cut it in half and insert the cream inside.
STORE the pumpkin and ginger cake
Store covered in the refrigerator and consume within 4 days.
