Cakes

Pumpkin and Chocolate Marbled Bundt Cake

What is in season in September and October? Pumpkins! Pumpkin patches can be found in the farms and we just visited one in mid-October. My kids enjoyed seeing farm animals and watching shows. They also had lots of fun playing on the big slide and bouncing castle, getting lost in the corn maze as well as riding on the wagon. We picked a few pumpkins at the end of the trip and started carving jack o ‘lanterns last week. Leftover pumpkin flesh was turned into pumpkin soup and pumpkin cake and the kids were so excited to devour the food they prepared.
九和十月份是南瓜季節,農場的南瓜田遍滿大大小小的南瓜。EC十月中與家人去了農場遊玩,看動物、看表演、爬大滑梯、走迷宮、跳彈床、坐馬車等等,小朋友玩得十分開心,EC更捧了數個南瓜回家作戰利品。數天前EC與孩子們做南瓜燈,挖出來的南瓜肉經過加工後變成了南瓜湯及南瓜蛋糕。孩子們吃着自己有份預備的食物,滿足感特別大呢!

Roasted pumpkin is sweeter than steamed ones (read about my blog post Homemade Pumpkin Puree). Both flavor and water content vary depending on the pumpkin varieties. To thicken up the puree, try not to use it right away after roasting. Instead, pour the puree into a coffee filters or cheesecloth lined strainer. Set it over a large bowl, cover with plastic wrap and top with anything heavy. Let sit for a few hours to drain out all the excess liquid. This trick will yield thick pumpkin puree like store bought canned ones.
之前也說過南瓜泥用烤的比較香甜(詳見南瓜泥),而不同品種的南瓜在味道及水份量亦有别。南瓜泥烤好後不要立刻使用,可放在墊了棉布或咖啡濾紙的大篩子中,蓋上保鮮紙並壓上重物,待上數小時把南瓜泥中多餘水份迫走,這樣南瓜泥便不會再是水汪汪的樣子。

The following is the recipe for my pumpkin cake that I marbleized with chocolate batter. The batter was quite thick so I didn’t marbleize it well enough. Simply dust the cake with some powdered sugar before serving and it will make a great presentation.
以下是南瓜蛋糕做法,EC加了些可可粉在部份麵糊做成大理石紋。麵糊有點兒厚因此大理石紋路不夠美。蛋糕不用特別裝飾,享用前簡單的洒點糖粉已經很美了。


Pumpkin and Chocolate Marbled Bundt Cake
南瓜朱古力大理石蛋糕

For 7” bundt cake pan
七寸中空環形蛋糕模份量

Ingredients

135 g cake and pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
200 g pumpkin puree
115 g unsalted butter, slightly softened
2 large eggs
100 g dark brown sugar
15 g unsweetened cocoa powder
2 Tbsp hot water

Notes: The eggs I use are about 50 g each without shells.

材料

低筋麵粉 135克
泡打粉 1茶匙
梳打粉 1/2茶匙
鹽 1/4茶匙
肉桂粉 1/2茶匙
荳蔻粉 1/8茶匙
南瓜泥 200克
無鹽牛油(軟化) 115克
大蛋 2隻
黑糖 100克
無糖可可粉 15克
熱水 2湯匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Pour homemade pumpkin puree into a coffee filters or cheesecloth lined strainer. Set it over a large bowl, cover with plastic wrap and top with anything heavy. Let sit for a few hours to drain out all the excess liquid.
把自製南瓜泥放在墊了棉布或咖啡濾紙的大篩子中,蓋上保鮮紙並壓上重物,待上數小時把南瓜泥的水份濾出。

Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan (skip this step if silicon mold is used).
焗爐預熱325ºF/160ºC,環形蛋糕模內抹油洒上薄麵粉(用矽膠模可省此步驟)。

In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. Whisk to combine. Add softened butter. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture resembles wet sand.
麵粉、泡打粉、梳打粉、鹽、肉桂粉、荳蔻粉及糖混合過篩放在鋼盆內拌匀,加入軟化牛油,用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌至濕沙狀。

Beat in the eggs, one at a time, with low speed until fully incorporated. Add pumpkin puree in two additions and beat until smooth. Raise to medium speed and beat for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
雞蛋逐隻加入打至完全混合,分兩次加入南瓜泥低速拌勻,之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織,麵糊應是幼滑濃稠並無顆粒,需要時可用膠刮清理盆邊。

To make the chocolate batter, transfer 200 g of the batter to a separate bowl. In a small bowl, mix cocoa powder with hot water and stir until smooth. Fold chocolate mixture into the batter with a spatula.
取出200克麵糊放在大碗中,可可粉和熱水放在另一小碗中拌匀,再用膠刮拌入麵糊中做成朱古力麵糊。

Spoon 1/3 of the pumpkin batter evenly into the prepared pan. Drop the rest of the chocolate and pumpkin batter by spoonful alternatively into the mold. Swirl the batter with a chopstick. Tap pan onto the kitchen counter several times to get rid of large air bubbles. Smooth top with a spatula.
把三份一南瓜麵糊平均地倒進模中,再把餘下的南瓜及朱古力麵糊交替地用匙羹倒入,用筷子攪拌數下形成大理石花紋,將模往枱上輕敲幾下敲出較大的氣泡後抹平麵糊表面。

Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 30 to 40 minutes. Adjust oven temperature and baking time accordingly for your own oven.
入爐焗至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊,約30至40分鐘,各家焗爐火力不同,請自行調節焗爐溫度及時間。

Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
出爐10分鐘後脫模,反轉蛋糕移到鋼架完全放涼。

Our Jack-o’-lantern for this year.
今年跟孩子們一起做的南瓜燈。

If you want to republish this recipe, please link back to this post.
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