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Pumpkin Cake with Creme Fraiche and Pine Nut Caramel
Recipe by Emelia Jackson
Use your pumpkins for a sweet dessert with this super quick and easy recipe by Emelia, featuring a pumpkin cake, smooth pumpkin puree and whipped creme friache.
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- For the Pumpkin Puree, place ingredients into a saucepan and cook over low heat until pumpkin is soft. Remove from the heat and blend with a stick blender until smooth. Set aside.
- For the Pumpkin Puree, place ingredients into a bowl and mix together until combined. Spoon into 6 cavities of a silicone cupcake tray. Bake for 12-15 minutes then remove from the oven. Set aside to cool slightly before removing from mould.
- For the Pine Nut Caramel, place sugar into a small saucepan and cook until dark amber in colour. Meanwhile, gently warm the cream. Add to the caramelised sugar along with the butter and whisk to combine. Remove from the heat and stir in the pine nuts. Set aside.
- To serve, place a Pumpkin Cake in the centre of each serving plate. Pipe Pumpkin Puree around cakes then cover with Pinenut Caramel. Serve with a creme fraiche quenelle.
