Gluten-free pumpkin cake with cream
Ciasto dyniowe z kremem i subtelną nutą korzennych przypraw. To świetna propozycja na popołudniowy dodatek do kawy.
Ingredients
Dough
- 150 g all purpose gluten-free flour (store-bought blend)
- 30 g almond flour
- 90 ml oil
- 80 g sugar (fine)
- 300 g thick pumpkin purée
- 3 eggs (at room temperature)
- ½ tsp baking soda
- ½ tsp baking powder (gluten-free)
- ½ tsp ground cinnamon
- pinch of ground anise
- pinch of ground cloves
- pinch of nutmeg
Cream
- 300 g cream cheese
- 2-3 tbsp maple syrup
- 3 tbsp soft butter
- 1 tbsp thick pumpkin purée
Instructions
- Preheat the oven to 180°C. Line a 30 x 10 cm loaf tin with baking paper to prevent sticking.
- In a medium bowl, mix all the dry ingredients (except the sugar): gluten-free flour, almond flour, bicarbonate of soda, baking powder, and spices.
- In a stand mixer or with a handheld mixer, beat the eggs until fluffy (this takes around 6–8 minutes). Gradually add the sugar, one tablespoon at a time, while continuing to whisk.
- Slowly drizzle the oil into the mixture in a thin, steady stream while whisking, ensuring it blends evenly.
- Reduce the mixer speed and add the dry ingredients. Mix only until just combined to retain the light texture.
- Gently fold in the pumpkin purée using a spoon or spatula until fully incorporated.
- Transfer the batter to the prepared tin and bake in the preheated oven for 40–45 minutes. Check if it’s done by inserting a skewer—if it comes out clean, the cake is ready.
- In a bowl, mix all the cream ingredients until smooth. Once the cake has cooled, spread the cream on top. Optionally, sprinkle with a touch of cinnamon for added aroma. Enjoy!
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