PUMPKIN CAKE WITH ORANGE & CARAMELIZED ALMONDS BY LINA BOU
image by marine burucoa
i had the pleasure of meeting Lina bou this summer whilst teaching a guest workshop on the wonderful beautiful nomad retreat in puglia. i had the even greater pleasure of eating her delicious food - imagine the most yummy almond butter brownies, an edible taralli installation hanging from the trees, a bountiful pavlova.. everything lina made was a total delight, colourful, fun and full of flavour.
just like her food, lina has the sweetest and most wholesome energy that welcomes you like taking a big gulp of hot chocolate on the first day of autumn. it was a no brainer to ask lina to share one of her wonderful recipes, and this one is perfectly seasonal!
WET INGREDIENTS
400 g pumpkin puree (see instructions below)
4 eggs
180g rapadura sugar
180 g butter
1 tablespoon fresh orange juice
DRY INGREDIENTS
120g oat flour (or oat flakes mixed with flour)
80g buckwheat flour
100g rice flour
2 teaspoons baking powder
Zest of a whole orange
1/2 teaspoon sea salt
LEMON GLAZE
250g sheep's milk crème fraîche (or cow's milk, or sheep's milk yogurt)
1.5-2 tablespoons honey
2 tablespoons lemon juice + grated lemon zest
CARAMELIZED ALMOND TOPPING
A handful of almonds wholemeal
1 tbsp coconut oil
1 tbsp honey
Zest of Clementine/Orange/Lemon for the end + pinch of Espelette pepper
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Set the oven to 180°C/350°F.
(If using pumpkin puree, skip ahed to the step marked •)
Halve the butternut squash and place in the oven – cut side down. Roast for 25-30 minutes or until the flesh is tender. Measure out 400g of pumpkin flesh, that’s about half (save the rest in a jar and add to sandwiches, pasta or smoothies. Or just make another pumpkin loaf)
• Place the pumpkin in the food processor with the remaining wet ingredients and blend until smooth. Add all dry ingredients to a bowl and stir to combine. Pour wet mixture into bowl with dry ingredients and stir until combined.
Line a rectangular loaf pan or baking dish with parchment paper or grease with oil. Pour batter into pan and bake on middle rack for 45-55 minutes. Cake is done if a toothpick inserted comes out clean. Let cool on a cooling rack.
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for the Caramelized Almonds Heat a non-oiled skillet to hot. Toast almonds until golden brown. Add the tablespoon of coconut oil, stir. Reduce heat, and add honey at the last moment, stir, and remove from heat. Place almonds on parchment paper on a plate to cool.
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for the Lemon Glaze
Put all ingredients in a bowl. You can either add a little lemon or other citrus zest to the frosting or just sprinkle it on top. We did both. Whisk with a balloon whisk until well combined and creamy.
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to Serve:
Decorate the cooled pumpkin bread with the frosting. Add the caramelized almonds, and Sprinkle with a little extra Espelette pepper and lemon zest (or other citrus of choice).
Serve and enjoy.