MAKES TWO 8" CAKES or 24 cupcakes
Or two 6" cakes with enough batter left-over to fill about 9 cupcakes.
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground clove
1 tsp. ground ginger
1 tsp. ground green cardamom
1 tsp. ground nutmeg
1 tsp. salt
4 eggs
2 cups sugar
2 cups pumpkin puree
2. In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside. In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold flour mixture into egg mixture and mix well. Divide batter between prepared pans.
3. Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2" apart and and using a toothpick or paring knife, swirl cheese into batter.
INGREDIENTS
3 cups flour, plus more for pan1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground clove
1 tsp. ground ginger
1 tsp. ground green cardamom
1 tsp. ground nutmeg
1 tsp. salt
4 eggs
2 cups sugar
2 cups pumpkin puree
Zest of 1 orange
1¼ cups canola oil, plus more for greasing pan. (I have also used grapeseed oil)
1 tsp. pure vanilla extract
8 oz. mascarpone, softened
¼ cup pistachios
¼ cup pumpkin seeds
1¼ cups canola oil, plus more for greasing pan. (I have also used grapeseed oil)
1 tsp. pure vanilla extract
8 oz. mascarpone, softened
¼ cup pistachios
¼ cup pumpkin seeds
INSTRUCTIONS
1. Heat an oven to 350° F. Grease and flour two 8" cake pans and set aside, or line 24 cupcake molds with baking cups.2. In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside. In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest. Fold flour mixture into egg mixture and mix well. Divide batter between prepared pans.
3. Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2" apart and and using a toothpick or paring knife, swirl cheese into batter.
4. Sprinkle seeds over cakes or cupcakes and bake,
rotating the pans halfway through, until a toothpick inserted in the
middle of each cake comes out clean, about 35 to 40 minutes for cakes or 23 minutes for cupcakes. Remove from
the oven and let cool slightly before serving.
*I converted this recipe into cupcakes and it worked out very well- it's not as easy to do the mascarpone swirl but it's still delicious to have it in the cupcake. I spooned a dollop of Mascarpone into each cupcake mold and used a toothpick to swirl it around as best I could. Then, I baked the cupcakes for 2/3s the time that it takes to bake it as a cake. This worked out well.
** I sprinkled the tops of the cupcakes with raw pistachio butter halfway through so that it lightly toasted. I got some from a farmer's market in L.A. when i visited Erika last summer. Since then, I've enjoyed sprinkling it on chocolate shortbread and now this item.
No comments:
Post a Comment