Perfect pumpkin cake. Moist. Has an excellent taste, but topped with delicious caramel powers the taste
and changes to an extra ordinary. I heartily recommend it.
and changes to an extra ordinary. I heartily recommend it.
Ingredients for a cake cooked in 3.5 liter slow cooker:
250 g mashed pumpkin,I used Hokkaido*
120 g spelt flour
100 g coconut butter
60 g of brown sugar unrefined
3 eggs, organic
1 tsp cinnamon or pumpkin spice
1/2 tsp baking powder, organic
1/2 tsp baking soda, organic
1/2 tsp sea salt
Caramel:
250 ml coconut milk
2 tbsp maple syrup, real
1 tsp vanilla extract
Pinch of sea salt
Directions:
Grease the slow cooker with coconut butter and set on the highest temperature. Combine the dry ingredients. Beat sugar, butter (3 minutes), add the eggs and little later, pumpkin puree. At the end, slowly add the flour and beat until all is smooth. Pour into slow cooker, cover, and cook for two hours. After this time, remove lid and allow the slow cooker be open for 10 minutes. Then, turn upside down to put the cake on the plate. From my experience I can add that is easier to remove the cake when is completely cooled.
Usually I make it in the morning or even a night before.
Serve the cake with warm caramel poured over.
Caramel prepare shortly before the cake is served. Place all ingredients in a saucepan and heat on medium heat until boiling. From time to time stirring occasionally so long until it thickens and turns darker (20 - 30 minutes). After this time, remove from the gas, allow to cool slightly use it. You can also pour the caramel into a glass container and store in the refrigerator up to one week.
Usually I make it in the morning or even a night before.
Serve the cake with warm caramel poured over.
Caramel prepare shortly before the cake is served. Place all ingredients in a saucepan and heat on medium heat until boiling. From time to time stirring occasionally so long until it thickens and turns darker (20 - 30 minutes). After this time, remove from the gas, allow to cool slightly use it. You can also pour the caramel into a glass container and store in the refrigerator up to one week.
* Fresh pumpkin (approx. 600 - 700 g), cut into quarters and cook steamed until tender, approx. 20 minutes.
Allow to cool and blend to puree.
The recipe is inspiration by pilcookbooks.
