I woke up in the right mood to make a good pumpkin pie.
Simple and rustic. One of those that are perfect for breakfast but that work well also with a cup of the in the afternoon. One of those cakes that could be a good treat also after dinner when the sofa is waiting for you at the end of the day. Maybe one of those that if you just add a sprig of whipped cream, turn immediately in a dessert.
I wanted a cake tall, soft and moist.
Then I sat in the kitchen. The pumpkin was already cooked on the table. And after two days looking for recipes on the web and among the pages of books that appear all over the house, I discovered that it was in my head. As precise as a Swiss watch.
I’ve written the recipe on my own cookbook and I started to make it.
My Pumpkin Buckwheat Cake.
When I tasted it, I was surprised by the taste. It doesn’t often happen that the result exceeds expectations!
The guests of my room and breakfast Casa Nora have all confirmed, this cake is good and seems to like just everyone.
The chocolate cover is the extra thing that makes it special, don’t forget it. But if you don’t want to, you can change the cover or not put it on at all.
Because it is very high, I cut in half and stuff with pumpkin jam, I also tried that of apple, and the result is to make it even better. The recipe is naturally gluten-free.
Good seasonal cuisine, Monica
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If you make it for Halloween, garnish the surface with sugar themed items and you’ll be ready for the party in a beating of wings (of bat, of course).
Pumpkin Buckwheat Cake Recipe
for 8 slices
mold, 22cm diameter
buckwheat flour, 150 g
cornstarch, 50 g
almond flour, 25 g
7 g baking powder
About 500 g of pumpkin
150 g of cane sugar
100 ml of vegetable oil
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg powder
dark chocolate, 200 g
heavy cream (or milk), 40 g
butter, 30 g
Cook the whole pumpkin in the oven, except for one piece that you have to keep aside, clean, cut into cubes and cook for a few minutes in a pan. Then you’ll have to mix these cubes lastly with the cake dough. At the moment, take pumpkin cubes and set aside.
After cooking the pumpkin, let it cool, remove filaments and peel, squeeze the pulp with the prongs of a fork. Keep aside.
In a bowl, mix all the dry ingredients together and set aside.
In another large bowl, whisk eggs and sugar. Add all the dry ingredients, soft pumpkin and oil and mix again using the whisk.
At the end, add the cubes of pumpkin, mix in and pour the dough into the mould already covered with baking paper.
Bake in a preheated oven at 180C degrees for about 40 minutes (do the toothpick test).
Let it cool down.
While the cake cooks, make the Parisian cream or ganache.
In a small pot heat the heavy cream, add the butter and pour on the chocolate that you have broken into small pieces and put in a bowl. Mix with a spoon until the chocolate is well melted. Let it cool down for a few minutes, so the ganache becomes more solid (you can also put it in the refrigerator but, be careful, only 2-3 minutes otherwise you’ll need to heat it again).
Spread the ganache on the surface of the cake.
If you want to fill it with pumpkin or apple jam, do it before covering the surface with chocolate.
Usually I end up with a chocolate grater.