Pumpkin and Dried Fruit Cake
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Desserts without wheat flour and sugar can be challenging to recreate in the same way we are accustomed to. However, in this cake, pumpkin and agave syrup take on the role of sugar, while almond flour is combined with cornstarch. The dried fruits that fill the crumb and the glaze transform the cake into a likeness of an Easter bread. Yet, there is neither pastry nor gluten—resulting in an extraordinary lightness and heartiness. Recipe by John Smith, chef at a local bistro.
Ingredients
- Pumpkin - 5.3 oz
- Jerusalem Artichoke - 5 fl oz
- Orange juice concentrate - 5 fl oz
- Coconut Milk - 1 fl oz
- Almond - 3.5 oz
- Baking Powder - 0.2 oz
- Rice Vinegar for Sushi - 0 fl oz
- Corn Starch - 1.6 oz
- Coconut flakes - 1.6 oz
- Prunes - 2.5 oz
- Orange zest - 0.1 oz
- Ground Nutmeg - a pinch
- Pink Himalayan Salt - a pinch
- Cocoa Powder - 3.5 oz
- Meyer Lemon Juice - 0 fl oz
- Coconut Milk - 3 fl oz
Step by Step guide
Step 1
Grate the pumpkin flesh using a coarse grater and transfer it to a bowl.
Step 2
Add the Jerusalem artichoke syrup, orange juice, vinegar, salt, and coconut oil to the pumpkin, and mix well.
Step 3
Cut the prunes into thin strips and mix them with the orange zest into the resulting mixture.
Step 4
In a separate bowl, combine and mix the sifted flour, baking powder, cornstarch, salt, and nutmeg.
Step 5
Combine the dry ingredients with the pumpkin mixture and knead well.
Step 6
Grease the baking pan with coconut oil, pour in the batter, and smooth it out.
Step 7
Bake the cake in a preheated oven at 320°F for 45–60 minutes.
Step 8
Prepare the glaze by mixing coconut milk with cocoa butter and lemon juice.
Step 9
Let the cake cool and then frost with glaze.
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