Pumpkin & Grains Of Paradise Cake with Russian Buttercream

Native to the West Coast of Africa, Grains of Paradise are a species in the Ginger Family. With notes of Black Pepper, Cardamom & Citrus, there is no better pairing for that sweet caress of soft Pumpkin.

The Joy of Russian Buttercream requires a whole post in itself, like silk on the palette… Just make sure all your ingredients are at room temperature.

For me, this Cake sums up all that is good about Fall. A Cosy hug from a bake made with Pure Love.

If you are interested to know more about my services, please get in touch

A spoonful of sugar always helps…..

pumpkin cake, pumpkin spice, layer cake, fall cake, thanksgiving cake

Yield: 10-12

Author: Suze Morrison

Print

With ImageWithout Image

Pumpkin & Grains of Paradise Cake with Russian Buttercream

Prep time: 50 MinCook time: 1 H & 20 MTotal time: 2 H & 10 M

Native to the West Coast of Africa, Grains of Paradise are a species in the Ginger Family. With notes of Black Pepper, Cardamom & Citrus, there is no better pairing for that sweet caress of soft Pumpkin.

Ingredients

For the Cake

• 450g Pumpkin, peeled and chopped into small chunks
• 6 Medium Eggs, Room temperature
• 300ml Rapeseed Oil
• 300g Light Muscovado Sugar
• 50g Dark Muscovado Sugar
• 400g Plain Flour
• 1 ¾ tsp Bicarbonate of Soda
• 1 tsp Grains of Paradise, crushed
• 1 tsp Nutmeg, ground
• 1 tsp Cinnamon, ground
• ¼ tsp Sea Salt

Russian Buttercream

• 225g Unsalted Butter, room temperature
• 400g Condensed Milk (full fat)
• 2 tsp Vanilla Extract
• ¼ tsp Sea Salt
• Icing Sugar, optional
• Ground Spices to Dust (from above)

Instructions

1. Begin by preheating oven 160C. Grease and line 2 x 6” Cake Tins with butter and a light dust of flour. Set aside in the fridge.
2. Add the Pumpkin to a Microwave safe bowl, cover and cook on high for 7-8 minutes, or until tender. Blend to a puree and set aside to cool. Weigh out 320g.
3. Add the eggs, both sugars and oil to the base of a stand mixer and combine until homogenous and the sugar has mostly dissolved.
4. In a separate bowl, whisk the flour, bicarbonate of soda, spices, and salt until combined.
5. Fold 1/3 of the flour mixture through the egg mixture, along with 1/3 of the 320g Pumpkin Puree. Repeat with the remaining mixtures, adding in thirds, taking care not to overmix.
6. Divide between your two prepared tins and bake 45-55 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
7. For the buttercream beat the butter in the base of a stand mixer for 5-8 minutes or until very pale and fluffy. On a slow speed, incorporate the salt and vanilla.
8. Add ¼ of the condensed milk and blend on medium speed until combined, scrape down the side of the bowl with a spatula and continue adding the condensed milk in small amounts.
9. If the buttercream is loose, or splits, add 50g of Icing Sugar at a time to bring it back.
10. Use the buttercream to frost and fill the cake, dust with the ground spices, and serve in large slices.

https://gourmetglow.co.uk/recipes