So, here we are enjoying one more bank holiday, perfect to seat and share a bit with you some of my last bakes and cooking! Ohh my… I did miss this…
Although I still try during the week to seat and write a post, prepare the photos etc…I normally fall asleep in the sofa even before the computer starts or I don’t even reach the sofa…
Anyway, I don’t know you but although this time of the year can seem a little depressing with dark and colder days, I have to say that I do love the calm that comes with it. With the long and hot Madrid summers I sometimes feel the pressure that we always have to be doing something outside….which I love don’t get me wrong…but the fact that it’s cold and it rains are the perfect excuses to just stay in and be relaxed!
Receive friends for dinner or lunch, try a new recipe of that booked bought months ago…or simply the smell of a sponge cake baking in the oven….nothing says comfort more than that!
So, for today and just in time for the weekend and for Bundt Cake day (yes it exists, indeed) I am sharing with you a simple and amazingly tasty winter cake recipe.
Have a great weekend!
Roasted Pumpkin Spice Cake
After Halloween celebrations I ended up with extra pumpkin to use and while I kept thinking about soup ideas or a side dish…what I really wanted was cake! After some books and internet inspiration, I turned the oven on, roasted some pumpkin and took action! The result was a surprisingly comfort tea cake that disappeared without notice and made the joys of the man in the house….and mine too!
- 450 g of pumpkin cut in cubes and sprinkled with cinnamon and powder ginger
- 4 eggs
- 200 g brown sugar
- 100 g butter (melted)
- 1 natural yogurt (1 pot of 125ml)
- 250 g plain flour (sieved)
- 1 tsp of cinnamon
- 2 tsp of soda bicarbonate
- 1 tsp of vanilla bean paste
- pinch of salt
- some drops of orange blossom water (little coffee spoon)
- Peel and cut the pumpkin in cubes and sprinkle it with some cinnamon and powder ginger, roast in the oven until golden and soft. Smash it with a fork until you obtain a dark orange and fragrant mixture.
- Prepare a cake tin (either grease or use baking paper). I used a bundt cake one greased with butter and sprinkled with flour, but you can use another type of tin.
- Whisk the pumpkin pure mixture, eggs, yogurt, sugar and vanilla together until smooth. Slowly whisk in the melted butter.
- Add the flour sieved, cinnamon, baking soda, the orange blossom water and salt, and stir gently until just combined.
- Pour the mixture into the tin and bake for about 40-45 min or until is cooked (when inserting a skewer in the centre it comes our clean and dry).
- If using a bundt cake tin don’t wait too long to take the cake out, as it becomes harder to do it when is colder.
- Enjoy it slightly warm or cold with a nice cup of tea or coffee! It keeps very well for the day after but I’ll be surprised if it lasts!
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