Pumpkin cake with candied apricots and blueberries

Name: Pumpkin cake with candied apricots and blueberries - Stela E.
Ingredients: 100 g hazelnuts/nuts; 270 g flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon ginger; a pinch of salt; 230 g unsalted butter at room temperature; 200 g sugar; 1 large egg or 2 small ones; 1 sachet vanilla sugar; 230 g pumpkin puree; 100 g dried apricots; 50; 70 g dried blueberries; I used blueberries from liqueur; topping (optional): 100 g mascarpone; 100 ml liquid cream.

Desert - Pumpkin cake with candied apricots and blueberries by Stela E. - Recipia

Pumpkin cake with candied apricots and blueberries is a delicious dessert, perfect for bringing a touch of warmth to cool autumn days. This simple and quick recipe turns pumpkin into a star ingredient, enriched with the sweetness of candied apricots and the freshness of blueberries. Start your culinary journey and get ready to impress your family and friends with a fragrant and colorful cake! Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Servings: 8 Ingredients for pumpkin puree: - 500 g peeled and seeded pumpkin Ingredients for the cake: - 200 g sugar - 150 g butter (at room temperature) - 3 eggs - 300 g flour - 1 packet baking powder - 1 teaspoon cinnamon - 150 g candied apricots, diced - 150 g fresh blueberries - A pinch of salt Preparation: 1. Start by preparing the pumpkin puree. Preheat the oven to 180 degrees Celsius. Cut the pumpkin into slices and place it in a baking tray lined with parchment paper. Bake the pumpkin for about 1 hour until it becomes soft. Let it cool, then mash it with a fork or a blender until you get a smooth puree. 2. In a large bowl, mix the butter with the sugar until the mixture becomes creamy and fluffy. This process will add air to the batter, making the cake fluffier. 3. Add the eggs, one at a time, mixing well after each addition. It is important for the eggs to be at room temperature to incorporate evenly. 4. In another bowl, combine the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredient mixture to the butter mixture, alternating with the pumpkin puree. Mix with a spatula until the ingredients are well incorporated, being careful not to overmix. 5. Finally, add the candied apricots and blueberries, gently stirring to distribute them evenly throughout the batter. 6. Pour the mixture into the prepared baking tray, leveling the surface with a spatula. Bake the cake in the preheated oven for 30-40 minutes until a toothpick inserted in the center comes out clean. 7. Let the cake cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely. To serve, cut the cake into squares and sprinkle a little powdered sugar on top if you want an elegant look. This pumpkin cake with candied apricots and blueberries can be accompanied by a scoop of vanilla ice cream or lightly whipped cream for a delicious contrast. Possible variations: - You can replace the candied apricots with raisins or cranberries for a different flavor. - Add chopped nuts or almonds to the batter for an extra texture. With this pumpkin cake recipe with candied apricots and blueberries, you will bring to the table not just a dessert but also an explosion of flavors and colors that will delight any sweet lover. Enjoy every slice and savor the joy of cooking at home!

Category: Desert Author: Stela E. Views: 1 Date: 04.10.2024

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