14 Ağustos 2014 Perşembe

Pumpkin Pudding Cake - Balkabaklı kek



Malzemeler

- 4 yk tereyağı (oda sıcaklığında)
- 1/2 bardak şeker
- 1/2 bardak esmer şeker
- 1 büyük yumurta
- 1 çk toz zencefil
- 1 çk toz tarçın
- 1/4 çk tuz
- Toz karanfil (bir tutam, tercihen)
- 1,5 çk kabartma tozu
- 1/2 çk karbonat
- 3/4 bardak balkabağı püresi (pişirdiğiniz balkabağını püre haline getirerek kullanabilirsiniz)
- 160 g un(1+1/4 bardak kadar)
- 3/4 bardak süt
- Servis için krema


Ingredients
- 4 tablespoons (56 grams) unsalted butter (room temperature)
- 1/2 cup (100 grams) white granulated sugar
- 1/2 cup (110 grams) packed brown sugar
- 1 large egg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of ground cloves (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup Pumpkin Purée (freshly made for best result)
- 1 1/4 cups (160 grams) all-purpose flour
- 3/4 cup (177 ml) milk
- Heavy liquid cream or whipped cream for serving 


Hazırlanışı

1. Büyük bir kasede mikser ile tereyağı, toz şeker ve esmer şekeri pürüzsüz bir krema elde edinceye kadar çırpın.
2. Yumurtayı ekleyerek çırpmaya devam edin.
3. Zencefil, tarçın,tuz, kabartma tozu ve karbonatı ekleyin. Bu noktada toz karanfil veya muskat da ilave edebilirsiniz.
4. Balkabağı püresini de ekleyin ve iyice karıştırın. Bir spatula yardımı ile unu da ekleyerek karıştırın.
5. Son olarak da sütü azar azar ilave edin, yağladığınız kek kalıbına harcı dökün.
6. 180 C'de 30-35 dk pişirin.
7. Oda sıcaklığına kadar soğumasını bekledikten sonra krema ya da dondurma ile servis yapabilirsiniz.

Afiyet olsun.


Directions

Step 1: Making the batter
1- In a large bowl, using an electrical beater, beat the butter (softened), the white and brown sugars until you get a smooth creamy mixture.
2- Add the egg and continue mixing.
3- Add the spices (ground ginger, ground cinnamon, and salt), baking soda, and baking powder. You can also add a pinch of nutmeg or ground cloves or any fall spices you like.
4- Mix in the spices with the batter.
5- Add the pumpkin puree (preferably fresh but you can use canned). Continue mixing untill the puree is well incorporated.
6- Sift the flour and add it to the batter. Using a spatula, fold in the flour into the batter.
7- Finally add the milk, little by little, mix in then add more until totally absorbed in the batter.

Step 2: Baking the Cake
1- Prepare a small baking pan by buttering it then placing a parchment paper in it. Lightly butter the parchment paper so the cake doe not stick.
2- Pour the cake batter in the baking pan. Bake for around 30-35 minutes in a preheated oven at 360 F / 180 C.
3- You know the cake is ready when you lightly press at the center and it feels firm and springy. Do not overbake this cake or it wont be moist!

Step 3: Final Steps
1- Let the cake cool down a bit before flipping it.
2- Run a knife around the edges of the cake to make sure they are not stick to the mold.
3- Place a plate over the baking pan, and flip to remove the cake. Remove the parchment paper.
3- Let the cake cool down to reach room temperature. Serve with vanilla ice cream!!! Bon appetit!

http://www.cookingwithalia.com/desserts/pumpkin-pudding-cake.html

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