For the love of pumpkin and the autumn season. Heavenly fluffy moist pumpkin cake topped with a sour-sweet dreamy white chocolate glaze

PUMPKIN SPICE CAKE

300 g all purpose flour
2 teaspoons baking powder
4 tablespoons pumpkin spice mix
1/2 teaspoon sea salt
390 g oven roasted pumpkin puree (*)
170 g butter, room temperature
150 g brown sugar
2 locally farmed eggs

optional: 50 g pecan nuts, chopped

WHITE CHOCOLATE GLAZE

250 g soft cream cheese
55 g butter, room temperature
120 g icing sugar
55 g white chocolate

PREPARATION

Start with the white chocolate glaze: In ‘bain-marie’ on low fire melt the white chocolate and the butter. Remove from fire, add the soft cream cheese and sieve in the icing sugar. Mix well until smooth and set aside to cool. Later, place it in the refrigerator to thicken before you use it on the cake.

Preheat the oven at 170°C.
In a mixing bowl, sieve the flour and baking powder. Mix well and set aside.

In a second bowl, beat the butter with the brown sugar until soft. Add the pumpkin spice mix and salt. Slowly beat in the eggs until fluffy. Add the pumpkin puree. Gradually add the flour-baking powder mix and stir well using a spatula. At this stage add the chopped pecan nuts if you choose for it.

Transfer the mix in a baking form and bake the cake for 50-60 min depending on the strength of your oven.

When ready, let the cake cool on a cooling rack and then add the white chocolate glaze.

Enjoy! x AM

(*) easy oven roasted pumpkin puree recipe: preheat the oven at 210°C. Halve a small pumpkin and remove the seeds. Bake in preheated oven for approximately 30-45 min until soft. Easily remove the skin from the baked pumpkin flesh - using a spoon. Mash the flesh - using a spoon - and the puree is ready! Let it completely cool before you use it in the cake mix.

STYLING

Handmade Ceramic tableware: Imre Bergmann, Studio Emma Sophia, Lisanne van Zanten,
and JC Herman Ceramics