Pumpkin Seed Oil Cake with Roast Pumpkin Ice-Cream

  • Steps
  • Ingredients


  • Preheat oven to 140C. Pre-chill an ice cream machine. Prepare an ice bath in a medium bowl.
  • For the Pumpkin Ice Cream, chop the pumpkins into large chunks. Place onto a lined baking tray and bake until the pumpkin is soft and golden, about 75 minutes. Remove from oven and set aside.
  • Place the cream, milk, vanilla and nutmeg into a saucepan and bring to just below boiling point. Remove from the heat.
  • Add the roast pumpkin and process with a stick blender until smooth. Set aside.
  • Meanwhile, place the sugar and egg yolks into the bowl of an electric mixer fitted with a whisk attachment. Whisk together until thick and pale.
  • Gradually add the hot pumpkin mixture to the sugar egg mixture and whisk together until combined.
  • Return to the saucepan and place over low heat. Stir continuously with a silicone spatula until mixture thickens and reaches 84C.
  • Pass through a sieve into a medium bowl and place over the ice bath to cool.
  • Pour into the ice cream machine and churn according to manufacturer’ instructions. Place the ice cream into the freezer until required.
  • For the Pumpkin Cake, increase the oven temperature to 180C. Line a 20cm deep square cake tin with baking paper.
  • Place the sugar and eggs into the bowl of an electric mixer fitted with a whisk attachment. Whisk until light and tripled in volume.
  • While whisking, slowly pour the milk and oils into the bowl and whisk until combined.
  • Remove the bowl from the mixer and sift the flour over the mixture. Whisk briefly on high speed until combined.
  • Pour the batter into the prepared tray and cook until springy in the centre, about 30-35 minutes. Remove from the oven and set aside in the tin for 5 minutes before inverting onto a wire rack to cool.
  • For the Earl Grey Tuille, place the sugar and tea into a small saucepan over medium heat.
  • Stir to dissolve the sugar then brush the inside of the saucepan with a wet pastry brush to remove any sugar crystals.
  • Bring to the boil and cook until syrup reaches 195C. Remove from the heat and pour onto a sheet of baking paper. Set aside to cool and harden.
  • Break into shards, place into a food processor and process to a fine powder.
  • Sift onto a lined baking tray and bake until just melted, about 1 minute.
  • Remove from the oven. Sift tea leaves over the tuille and return to the oven until melted. Remove from the oven and set aside to cool and harden.
  • To serve, crumble some Pumpkin Cake into the centre of each serving plate. Top with a scoop of Pumpkin Ice Cream. Break the Pumpkin Cake into chunks and place onto plates. Sprinkle with pumpkin seeds and finish with an Earl Grey Tuille.

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