Pumpkin Carrot cake
- 800g fresh pumpkin, peel and seeds removed, cut into medium-sized chunks
- 4 eggs
- 100g brown sugar
- 180g white sugar
- 320g 00 flour, plus 1 heaped tablespoon to grease cake pan – refer to note in step 4
- 120g unsalted butter, melted
- Juice and zest of 1 orange
- 1 heaped teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 carrots (approximately 300g), peeled, coarsely grated
- 1 sachet (16g) Italian baking powder, sifted (such as Lievito Bertolini)
- 120g walnuts, roughly chopped plus extra to serve
- 1 pinch salt
- 150g mascarpone
- 250g cream cheese
- 70g icing (confectioners') sugar, sifted
- Juice and zest of 1 orange
Requires: 23cm round cake pan, Hand blender or food processor, Stand mixer (or hand beater)
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease a 23cm round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan.
Place the pumpkin into a small saucepan. Fill with water to cover the pumpkin and bring to the boil over medium heat. Reduce heat to low and cook for 10 minutes or until the pumpkin is soft when pierced with a fork. Drain the pumpkin. Use a food processor or hand blender to blitz the pumpkin to a puree. Set aside 400g of pumpkin puree for cake recipe.
Tip: If you have a little left over, refrigerate or freeze to use in a beautiful vegetable soup or add to your next casserole or pie dish.
Using a stand mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the brown and white sugar, 1 tablespoon at a time, beating well after each addition.
Use a wooden spoon to stir in 1 tablespoon of the flour, until combined. As you stir you want to see air bubbles rise to the surface of the cake mixture before adding additional tablespoons of flour. Stir in the cinnamon and ginger, then the melted butter. Stir in the zest and juice of 1 orange. Stir the carrots and 400g pumpkin puree. Stir in the sifted baking powder then walnuts into the cake mixture until well combined.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Pour the cake mixture into the prepared cake pan. Bake for 45-50 mins or until a skewer inserted in centre comes out clean.
Meanwhile, to make the orange mascarpone icing, place the mascarpone, cream cheese, icing sugar, orange zest and juice into a large bowl. Use a stand mixer or hand beater to beat for 1-2 minutes or until just combined.
Tip: Do not beat the Orange mascarpone icing for too long or it will start to break down. Refrigerate the icing while the cake is cooking and cooling.
Once completely cooled, transfer cake to a serving plate. Spoon the icing over the cake and use a spatula or knife to smooth the top to evenly cover. Sprinkle with walnuts on top and refrigerate until ready to serve – buon appetito!
