Delicious Pumpkin Cake with Sea Buckthorn

This delightful pumpkin cake is a sweet treat that combines the rich flavors of pumpkin and the tangy taste of sea buckthorn. Ideal for autumn gatherings or as a comforting dessert, this cake is both visually appealing and delicious. The moist pumpkin sponge and creamy frosting topped with fresh berries create a balanced taste that's sure to please any palette. The cake is easy to make, using simple ingredients that come together beautifully. The addition of browned butter gives a warm, nutty aroma, while the sea buckthorn nectar adds an unexpected depth. This dessert is perfect for those who appreciate seasonal flavors and enjoy a touch of uniqueness in their sweet dishes. Whether you're an experienced baker or just starting, you'll find this recipe straightforward and rewarding. Your kitchen will fill with the wonderful aroma of spices, and your friends and family will be asking for seconds. A slice of this scrumptious cake is best enjoyed with a cup of warm tea or coffee.

Ingredients

Main Ingredients

• 600 g pumpkin (peeled and chopped)
• 400 ml sea buckthorn nectar
• 120 g butter
• 200 g brown sugar
• 3 eggs, separated
• 3 tablespoons flour
• 1 tablespoon baking powder
• 300 ml heavy cream

For Decoration

• 400 g fresh berries (your choice)

Preparation Time

Total: 60 minutes

Step-by-Step Instructions

1. Prepare the Pumpkin Puree: Begin by placing the chopped pumpkin in a saucepan with sea buckthorn nectar and brown sugar. Cook over low heat until the pumpkin softens and can be mashed easily.

2. Make the Puree and Add Butter: Once the pumpkin is soft, remove from heat and blend until smooth. Add butter to the hot mixture and stir until melted. Divide the puree, reserving two-thirds for the sponge and one-third for the cream.

3. Prepare the Sponge Mixture: Allow the reserved portion of pumpkin puree to cool. Separate the egg whites from the yolks. Beat the yolks and mix them with the cooled pumpkin puree, baking powder, and flour.

4. Whip Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form.

5. Combine Ingredients for the Sponge: Carefully fold the whipped egg whites into the pumpkin mixture, maintaining the airy consistency.

6. Bake the Sponge: Preheat the oven to 180°C (356°F). Pour the sponge batter into a lined baking tin and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

7. Prepare the Cream: While the sponge is baking, whip the heavy cream until it forms soft peaks. Gently fold in the reserved pumpkin puree for a luscious cream topping.

8. Assemble the Cake: Once the sponge has baked and cooled, spread the creamy pumpkin mixture evenly on top.

9. Add Fresh Berries: Generously garnish with fresh berries of your choice for a burst of color and flavor.

10. Optional Garnishes: For added texture, consider topping with roasted pumpkin seeds or small cubes of marinated pumpkin.

11. Serve: Slice and serve with a warm beverage, complemented by the fresh berry topping or additional decorations.

Tips

• Substitutions: If sea buckthorn nectar is unavailable, substitute with orange juice for a different but pleasant citrus note.
• Consistency: Ensure the pumpkin puree is completely smooth to achieve the best texture in both cake and cream.
• Ingredient Temperature: Allow the pumpkin mixture to cool before combining it with eggs to prevent curdling.

Nutritions

• Calories per serving: ~350 kcal
• Proteins: 6 g
• Fats: 22 g
• Carbs: 36 g

Variations

• Gluten-Free: Replace flour with a gluten-free blend.
• Dairy-Free: Use coconut cream instead of heavy cream for a dairy-free version.
• Vegan: Substitute eggs with flaxseeds and use a plant-based cream.

Serving Suggestions

• Pairing Ideas: Serve with a dollop of Greek yogurt for extra creaminess or a drizzle of honey for added sweetness.

Best Places

• The Cake Cafe - Renowned for sourcing local ingredients and offering a twist on classic cakes. Location: 17 Camden Street, Dublin, Ireland.
• Pumpkin & Spice Bistro - A comfortable spot known for their innovative use of seasonal ingredients. Location: 123 Main St, Seattle, USA.
• Autumn’s Bounty Cafe - Offers a range of pumpkin-based treats with a modern flair. Location: 4 Rue de Rivoli, Paris, France.
• Sweet Seasons Bakery - Specializes in artisan cakes with a focus on seasonal produce. Location: 700 Milson Drive, Auckland, New Zealand.
• The Harvest Table - Features a farm-to-table menu celebrating local flavors. Location: 5 Market St, Toronto, Canada.
• Bountiful Bakery - Celebrated for their sophisticated touch on traditional recipes. Location: 22 High St, London, UK.
• Patisserie de Pumpkin - Known for exquisite presentation and unique flavor combinations. Location: 10 Bayswater Rd, Sydney, Australia.
• Orange & Spice House - Offers a curated menu featuring delightful seasonal cakes. Location: 37 Fairfield Ave, Cape Town, South Africa.
• Gourmet Garden Cafe - Enjoy a cozy ambiance and a delicious slice of this famous cake. Location: 55 George St, Edinburgh, Scotland.
• Leafy Greens & Cake Co. - Celebrated for incorporating vibrant garden produce. Location: 88 Orchard Rd, Singapore.