deliciousium/content/posts/pumpkin-cake/index.md

title	date	draft	image	tags	keywords
Pumpkin Cake	2022-10-01T12:11:53+01:00	false	pumpkinCake-cover.jpg	cake	cake pumpkin autumn pumpkincake

Ingredients for the cake

2 Cups	Cake flour
1 Cup	Sugar
1 Cup	Chopped walnuts
1 Cup	Pumpkin puree
3 Tbsp	Yogurt
1 Cup	Rapseed oil
3	Eggs
1 1/2 Tsp	Pumpkin pie spice
2 Tsp	Baking powder
1/2 Tbs	Vanilla extract
A pinch	Salt to taste

Ingredients for the buttercream frosting

400 G	Icing sugar
200 G	Unsalted butter (at room temperature)
3-4 Tbsp	Milk
1 Tsp	Vanilla extract
A few drops	Food colouring(orange and green)

Instructions for cake:

1. Preheated the oven to 180°C.

2. In a deep bowl, Beat the eggs and the sugar for about 3-4 minutes until the mixture becomes soft and creamy, smooth and also the sugar dissolves well.

3. Now add the yogurt and oil and mix the ingredients well.

4. Next add the pumpkin puree and mix the batter again until just combined.

5. In another bowl, whisk together the flour, the baking powder, the pumpkin pie spices and salt. Add the dry ingredients to the batter in 2 to 3 steps and stir it with a spatula.

6. At this stage, Do not use a mixer at all, and stirring with a spatula is enough.

7. Add the chopped walnuts and mix well

8. Now grease a desired mould with a bit of oil (I used a large Pyrex bowl as a mould.). Transfer the batter to the mould and put it in the oven for 30 to 45 minutes (depending on the type of oven) or until a skewer inserted comes out clean.

9. When the cake is made, turn off the oven and wait for 5 minutes. Then take the mould out of the oven and let the cake cool on the mould for about 10 minutes then inverting it on a wire cooling rack.

Instruction for buttercream frosting:

1. Sift the icing sugar once or twice.

2. Beat the softened butter with a mixer for one or two minutes until it is completely smooth and even.

3. Add the icing sugar in 2 or 3 step and mix with the butter.

4. Add vanilla extract and milk and mix.

5. I divided the buttercream into two parts and drizzled food colouring over the buttercream. I divided 1/2 cup for making the pumpkin's stem and made it green and the other part. For frosting the cake and made it orange. It is better to add the colours little by little and stir until you finally reach the desired colour.

6. Transfer the buttercreams into individual pipping bags.

7. After the cake became completely cool, nicely coat it with the orange buttercream and make its surface smooth. Transfer the cake to the fridge to chill for about 10 minutes.

8. For making a pumpkin shape, I used the back of a teaspoon to shape the buttercream like a pumpkin, then transferred the cake to the fridge to chill a little bit.

9. For the pumpkin stem, take a little bit of buttercream from the top, so the surface of the cake was slightly visible. Pipe the green buttercream on top the cake. Make it like a stem.

10. Put the cake in the fridge to chill a little bit before serving.

11. Enjoy it!

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