Bake recipe for cake of pumpkin with pecans, cream cheese, cinnamon, cardamom and ginger.
- 400 g chilled pumpkin pieces bag
- 6 el tap water
- 175 g dark brown sugar
- 275 g unsalted butter at room temperature, extra to grease
- 3 medium sized egg
- 200 g self raising flour
- 1 el ground cinnamon
- 1 el ground cardamom
- 1 el ground ginger
- 150 g granulated sugar
- 70 g pecans
- 100 g fresh cream cheese fresh cream cheese
- 75 g powdered sugar
Boil the pumpkin pieces with the water over low heat for 15 minutes until done.
Puree the pumpkin with the hand blender to a smooth puree and allow to cool to room temperature.
Preheat the oven to 170 ° C.
Grease the cake tin with butter, covered with parchment paper and brush again with butter.
Mix the caster sugar with the butter lightly and lightly with a mixer. Add 1 to 1 eggs.
Mix the cooled pumpkin puree at the lowest setting.
Sift the flour and spices over the bowl and fold it as lightly as possible.
Put the batter in the cake tin and fry the cake in the oven for about 1 hour until golden brown and done.
Check with a skewer whether the cake is cooked. Put it in the middle of the cake, the skewer comes out clean and dry, then the cake is done.
Cool on a grid in 2 hours. Prepare a piece of baking paper.
Heat the granulated sugar with the water in a thick-bottomed saucepan over low heat.
Let the sugar crystals roast and then set the heat high until the sugar turns deep brown.
Remove immediately from the heat and add the pecans. Cover and pour the caramel on the baking paper and leave to cool for 15 minutes.
Chop the pecan caramel with a knife into coarse pieces.
Beat the butter with the cream cheese and icing sugar in 4 minutes.
Brush the top of the cake with it and sprinkle with the pecan caramel.
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