Spiced Saffron & Coconut Pumpkin Cake Recipe
Description:
This Spiced Saffron & Coconut Pumpkin Cake brings together the rich flavors of pumpkin, saffron, and coconut, creating a treat that’s both aromatic and delicious. Enhanced with the earthy warmth of saffron and the tropical richness of coconut, this cake is a must-try for those who love the unique flavor profiles of pumpkin and saffron. The cake is also sweetened with jaggery, offering a deep, molasses-like sweetness that pairs wonderfully with the cake’s spices. Serve it with a drizzle of smooth vanilla custard, and it becomes the perfect dessert for any occasion. Whether you’re enjoying it as an afternoon snack or a festive dessert, this cake is sure to impress your guests.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Sugar | 1/2 cup |
| Salt | 1/4 teaspoon |
| Baking Soda | 2 teaspoons |
| Jaggery (powdered) | 1/4 cup |
| Saffron strands | 1/4 teaspoon, dissolved in 3 tbsp hot milk |
| Fresh Coconut (or desiccated coconut) | 1/4 cup, grated |
| Butter (Salted) | 1/2 cup |
| Whole Eggs | 2 |
| Pumpkin Puree (or Butternut Squash puree) | 1 cup |
| Whole Almonds (Badam) | 1/2 cup, blanched, de-skinned, chopped |
Allergen Information:
- Contains Gluten: This cake contains all-purpose flour (maida), which is a source of gluten.
- Contains Dairy: The recipe includes butter (salted), so it is not suitable for those with dairy allergies.
- Contains Nuts: Whole almonds (badam) are used in the recipe, making it unsuitable for those with nut allergies.
- Contains Eggs: This cake uses whole eggs as a binding agent and for structure.
- Contains Coconut: Fresh coconut (or desiccated coconut) adds flavor and texture to the cake, so it’s not suitable for those with coconut allergies.
Dietary Preferences:
- Vegetarian-Friendly: This cake is vegetarian, as it does not contain any meat or fish products.
- Not Vegan: The use of eggs and butter means this recipe is not suitable for vegans. A vegan alternative can be used by substituting the eggs with a plant-based egg replacement and the butter with a dairy-free alternative.
- Gluten-Containing: The cake is made with all-purpose flour, so it is not gluten-free. A gluten-free flour alternative can be used if necessary, though this may alter the texture and taste of the cake.
- Nut-Free Option: To make the cake nut-free, simply omit the chopped almonds or replace them with a suitable seed, like sunflower seeds.
Instructions:
-
Preheat and Prepare the Baking Pan:
Begin by preheating your oven to 180°C (350°F). Butter and flour a metal baking pan or line muffin trays with paper liners to prevent the cake from sticking. Set aside. -
Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, salt, and baking soda. Stir the ingredients well to ensure even distribution of the dry components. Set this bowl aside for later use. -
Cream the Wet Ingredients:
In a stand mixer or a large mixing bowl, beat together the sugar, jaggery, butter, and eggs. Mix until the mixture is light, soft, and smooth, with a slightly fluffy texture. This will serve as the base of your batter. -
Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet ingredients while continuing to mix. Beat until everything is well incorporated, ensuring that no lumps of flour remain. -
Add the Flavorful Ingredients:
Now, gently fold in the grated coconut, saffron milk, pumpkin puree, and chopped almonds. Stir carefully until all ingredients are well combined, but be sure not to overmix, as this could affect the cake’s texture. -
Bake the Cake:
Pour the prepared batter into the greased or lined baking pan. Place it in the preheated oven and bake for 30 to 40 minutes (for a regular cake), or 10 to 15 minutes (for muffins). Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. If not, bake for a few more minutes and test again. -
Cool and Serve:
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. -
Serve:
Once cooled, slice the cake and serve it with a generous drizzle of vanilla custard. This pairing adds a creamy contrast to the spice-laden cake and makes it an indulgent treat for your guests or family.
Conclusion:
The Spiced Saffron & Coconut Pumpkin Cake is a fantastic fusion of rich, warm flavors. The pumpkin adds a smoothness, the saffron brings an exotic, aromatic depth, and the coconut provides a tropical flair. Sweetened with jaggery and spiced with just the right amount of warmth, this cake is sure to delight anyone who loves unique and aromatic desserts. Whether you choose to enjoy it with a cup of tea or as the centerpiece of your dessert table, this cake will surely win hearts. Don’t forget to serve it with a smooth vanilla custard to elevate the experience.
Enjoy making this delicious cake, and let the spices of saffron and the heartiness of pumpkin brighten your day with every bite!
