Pumpkin, Yogurt, and Salted Caramel Pound Cake
Category: Desserts
Servings: 8
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mantovana Pumpkin | 350g |
| Greek Yogurt (0% fat) | 200g |
| All-Purpose Flour | 280g |
| Hazelnut Flour | 80g |
| Vegetable Oil | 200ml |
| Granulated Sugar | 150g |
| Eggs | 3 |
| Baking Powder | 16g |
| Fine Salt | To taste |
| Sugar (for caramel) | 100g |
| Heavy Cream | 50ml |
| Sea Salt | 1 teaspoon |
| Butter | 75g |
Instructions:
1. Prepare the Pumpkin:
Begin by peeling and cutting the mantovana pumpkin into wedges. Remove the seeds and fibrous parts. Roast or steam the pumpkin until soft. Once cooked, mash it into a smooth puree and set aside.
2. Mix the Wet Ingredients:
In the bowl of a stand mixer, add the eggs and granulated sugar. Use the whisk attachment to beat them together until light and fluffy. Gradually pour in the vegetable oil while mixing continuously, ensuring the oil is fully incorporated. Once combined, add the Greek yogurt and continue mixing until smooth.
3. Add the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, hazelnut flour, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Add a pinch of salt to balance the sweetness. Carefully fold in the pumpkin puree.
4. Prepare the Pan:
Preheat your oven to 175°C (350°F). Line a 30×11 cm loaf pan with parchment paper, ensuring there is enough overhang to easily remove the cake once it’s baked. Pour the batter into the prepared pan and spread it evenly.
5. Bake the Cake:
Place the pan in the preheated oven and bake for about 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
6. Make the Salted Caramel:
While the cake is cooling, prepare the salted caramel sauce. In a medium saucepan, combine 100g of sugar over medium heat. Stir occasionally until the sugar melts and turns amber in color. Add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously. Once the mixture is smooth, add 1 teaspoon of sea salt. Continue stirring until you have a silky and homogeneous caramel sauce.
7. Cool and Serve:
Let the caramel cool slightly, then transfer it to a piping bag fitted with a smooth tip. Drizzle the salted caramel over the cooled pumpkin pound cake for a luscious, finishing touch.
8. Enjoy!
Slice the pumpkin, yogurt, and salted caramel pound cake, serve, and savor the delicious flavors of fall with each bite. This cake pairs wonderfully with a cup of tea or coffee for a comforting dessert.
This Pumpkin, Yogurt, and Salted Caramel Pound Cake is a delightful treat for any occasion, combining the richness of pumpkin with the creamy tang of Greek yogurt, and finishing off with a decadent salted caramel drizzle. Perfectly balanced, it’s sure to be a favorite at your next gathering!
