As part of my Halloween celebration I decided to make a portion of pumpkin soup with carrot & potato. I brought a large hokkaido, so I decided to use of the pumpkin to bake both pumpkin buns as well as pumpkin cake.
The recipe on pumpkin cake I found in my local newspaper in the Sunday edition (1st November 2020). The only modification, which I have done to this cake recipe is to add in ground nutmeg to have a more rounded spices character.
Pumpkin cake a la Skovdal Nordic - 1 cake
- 3 eggs
- 200 g brown sugar
- 2 dl sunflower oil
- 200 g (cake) flour
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoon baking powder
- 1 teaspoon fresh ginger - finely grated
- 300 g pumpkin - peeled and roughly grated
- icing sugar & lemon juice
- roasted pumpkin seeds
- Heat up the fan oven to 175'C.
- Whip the eggs and brown sugar in medium mixing bowl into a foamy mass.
- Add in the oil, flour, baking powder and the species and stir well.
- Add in the grated pumpkin, and stir the cake dough well together.
- Fill the cake dough into a rye bread silicone form.
- Bake the cake at 175'C at the lower part of the oven.
- Bake the cake at 175'C for 1½ hour. Check regular, how the cake is baked.
- Cool down the cake.
- Make a icing from icing sugar and lemon juice. Add the icing on top of the cake.
- Sprinkle the icing sugar with roasted pumpkin seeds.
- Slice the cake prior to serving together with cup of tea & coffee.