Halloween Pumpkin Cake
Category: Desserts
Servings: 8
This Halloween pumpkin cake is the perfect festive dessert to bring a touch of seasonal flavor to your celebrations. With the delightful sweetness of pumpkin and the zesty hint of orange, paired with a smooth, homemade pumpkin glaze and marzipan decorations, itโs a showstopper that will leave your guests in awe. The cake itself is moist and light, while the decorations offer a creative twist for your spooky-themed gathering.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Pumpkin (peeled and chopped) | 250g |
| All-purpose flour | 200g |
| Orange juice | 85g |
| Orange zest | 1 orange |
| Vegetable oil | 150g |
| Baking powder | 16g |
| Almond flour | 100g |
| Granulated sugar | 200g |
| Eggs | 3 |
| Apricot jam | 80g |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Pumpkin (peeled and chopped) | 250g |
| Powdered sugar | 170g |
| Orange juice | 85g |
For the Marzipan Decorations:
| Ingredient | Quantity |
|---|---|
| Marzipan | 150g |
| Food coloring (red, yellow, blue) | As needed |
Instructions:
Preparing the Glaze:
-
Roast the Pumpkin: Preheat the oven to 180ยฐC (350ยฐF). Cut the pumpkin into wedges and place them on a baking sheet lined with parchment paper. Cover with aluminum foil and roast for 30 minutes, or until the pumpkin is tender.
-
Prepare the Glaze: Once the pumpkin is roasted and cooled, scoop out the flesh and place it in a bowl. Press the roasted pumpkin through a fine sieve to ensure itโs smooth.
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Add Flavor: Squeeze the juice from the orange and add it to the strained pumpkin. Gradually mix in powdered sugar, stirring until the glaze is smooth and consistent. Set aside.
Making the Cake:
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Prepare the Pumpkin: Peel the pumpkin and remove any seeds and stringy fibers. Grate the pumpkin finely and set it aside.
-
Prepare the Orange: Zest the orange, then cut it in half and squeeze out the juice. Add the juice to the grated pumpkin and mix.
-
Whisk the Eggs: In a stand mixer, beat the eggs and granulated sugar until the mixture is fluffy and light in color. Slowly add the vegetable oil while continuing to beat.
-
Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and almond flour. Gradually add the sifted flour mixture to the egg mixture, one spoonful at a time, allowing each addition to be fully incorporated before adding the next.
-
Combine with Pumpkin: Once the dry ingredients are fully mixed in, gently fold in the grated pumpkin and orange juice mixture. Use a spatula to combine until smooth.
-
Bake the Cakes: Divide the batter evenly between two greased and floured 20cm (8-inch) bundt pans. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Assembling the Cake:
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Trim the Cakes: Once the cakes are cool, place one of them on a serving tray with the bottom facing up. Use a sharp knife to level off the top of the cake. Repeat with the second cake.
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Add the Glaze: Spread apricot jam on the top of the first cake layer, then pour the pumpkin glaze over it, allowing it to drip down the sides.
Making the Marzipan Decorations:
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Color the Marzipan: Divide the marzipan into two portions. Add 3-4 drops of red food coloring and 4-5 drops of yellow food coloring to the larger portion, kneading it until the color is evenly distributed.
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Form the Stem: Roll the colored marzipan into a sausage shape, then cut one end to create a stem. Flatten the other end and shape it into a slight curve to resemble a pumpkin stem. Use a knife to make vertical cuts on the stem to mimic texture.
-
Color the Remaining Marzipan: Take the remaining marzipan and add a few drops of yellow and blue food coloring to create a green hue. Roll it out to about 3mm thick.
-
Create Decorative Elements: Cut thin strips from the remaining marzipan and twist them into small coils to create vine-like tendrils. Roll and shape additional marzipan into leaves and small accents to decorate the cake.
Finishing Touches:
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Assemble the Decorations: Carefully place the marzipan tendrils and leaves on top of the cake. Position the marzipan stem in the center of the cake hole to complete the pumpkin shape.
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Final Presentation: Dust the entire cake with powdered sugar to give it a frosty, spooky finish, and your Halloween pumpkin cake is ready to impress!
Tips:
- Make sure to use fresh pumpkin for a more natural, rich flavor. Canned pumpkin can work in a pinch but might lack the depth of flavor from freshly roasted pumpkin.
- Adjust the sweetness of the glaze to your preference by adding more or less powdered sugar.
- For extra decoration, you can even add edible glitter or Halloween-themed sprinkles for a fun and festive touch.
This Halloween pumpkin cake is a fantastic centerpiece for your Halloween table. Its rich flavors and spooky decorations make it as delightful to look at as it is to eat. Enjoy the spookiness!
