Monday, November 29

Video: Pumpkin Pie to Celebrate Halloween


Are you also one of those complaining people who complain that an Anglo-Saxon tradition like Halloween is being celebrated more and more in Spain? We have three tips for you. One, call it Todos los Santos, Día de Muertos, Samaín, castañada or whatever they say in your town, that it is better that way. Two, don’t celebrate if you don’t want to, but ditch your tin / ash paper and let people have the fun they want. Three, prepare the cake in today’s video, which no matter how halloweenfóbico Whatever you are, you will discover how wonderful pumpkin desserts are.

Our pastry is not intended to be healthy or real food, or anything like it, and we are not going to sell it to you as such. It contains whole wheat flour, pumpkin and olive oil, but also refined flour and sugar: it is a festive sweet to consume only on occasions, such as Halloween. What we do guarantee is that it is juicy like few others, and that by eating it you can deceive yourself by telling yourself that it is a vegetable.

PUMPKIN CAKE

Ingredients

For 8 people

  • 300 g of grated pumpkin
  • 100 g of coarsely chopped pecans (and a few more for garnish)
  • 120 ml whole milk
  • 2 large eggs
  • 120 ml of soft olive acceptance
  • 200g sugar
  • 1 tablespoon of lemon juice
  • 120 g of pastry flour
  • 120 g wholemeal flour
  • 1/2 tablespoon of chemical yeast (Royal type)
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon vanilla extract

Coverage

Preparation

  1. Mix the milk with the tablespoon of lemon juice to obtain a buttermilk. Let it rest for about 15 minutes, until the milk is cut off.
  2. Heat the oven to 180 degrees with heat up and down.
  3. Prepare a circular mold with greaseproof paper at the base and grease the edge with oil.
  4. In a bowl, mix the pumpkin and buttermilk well.
  5. In another bowl, sift the flours and mix them with the yeast, bicarbonate, salt and spices.
  6. In a third bowl, with a wire mixer, beat the eggs with the sugar and the vanilla essence.
  7. When the mixture is fluffy and has been whitened, add the oil little by little and without stopping beating so that it emulsifies.
  8. Add a third of the spiced flour and mix with a spatula with gentle, enveloping movements.
  9. When the flour is well incorporated, add half the pumpkin with buttermilk and the pecans.
  10. Add little by little the rest of the flour and pumpkin until you get a homogeneous dough, without stirring too much.
  11. Divide the dough into two molds of the same size (about 18-20 cm), and bake for 30-40 minutes or until a toothpick sticks out clean.
  12. While baking, prepare the topping. Whisk in the cream cheese, sugar, lemon juice and zest. Keep in the fridge.
  13. Remove the molds from the oven and let cool.
  14. When the cakes are at room temperature, cover the one that has been flattened with half of the topping. Place the other one on top and cover it with the rest of the topping. Decorate with Halloween bullshit if you like.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]


elcomidista.elpais.com

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