“I know there are so many beautiful flavors in our life,
be it sweet, salty, sour and bitter.
Life would be incomplete, if we miss one out of them
but you can replace all of them, with your flavor …..flavor of love
……an ultimate flavor.”
My son wanted to take something special with him on children’s day for his friends to his school. First I thought of brownie then I thought a chocolate swirl cake would be good idea. Finally I decided and took the risk by adding pumpkin puree to my batter, and believe me I haven’t tried pumpkin cake before. I already had plan of making pumpkin cake for us, so pumpkin was lying in the freeze. I was a little apprehensive, that children might not like it and my son who, very rarely ask for a favor (only in case of cakes). So after hearing his this demand I was highly obliged. I knew, if it fails to impress his friends, he would not ask me again, for this rarely asked favor.
So I made a plan by making that cake a night before and gave him some crumbs to eat, so that he can check and if he doesn’t like it, I have an option of my savior and children’s hot favorite brownies. To be more on the safe side I added orange zest to it because I knew it will overpower the flavor of pumpkin and that exactly happened he loved it so much and he thanks me with a sweet kiss.
I adapted my earlier recipe of chocolate and banana swirl cake. I just replaced the banana puree with pumpkin puree and lemon zest with orange zest. Pumpkin is always paired with strong flavor of cinnamon or nutmeg but I personally suggest everyone this for a change. I also made this with whole wheat. I have altogether stopped using plain flour and to your disbelief I recently tried making a sponge and that too with whole wheat and it worked wonderfully well. (recipe will be share soon).
Recipe adapted from my earlier recipe of Chocolate and Banana Marble Cake with some changes.( I halved the recipe)
2 1/4 cups whole wheat flour
1 stick plus 2 tbsp butter
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp zest of orange
¾ cup pumpkin puree (recipe below)
1 tbsp fresh orange juice
110 gm dark chocolate, chopped
2/3 cup light brown sugar
1/3 cup white sugar
4 large eggs
1 tsp pure vanilla extract
1 cup whole milk
- Preheat oven to 160 degree Celsius and butter a loaf tin
- Whisk together flour, salt and baking powder.
- In a small bowl, mix the puree with orange juice and zest.
- Melt the chocolate with 2 tbsp of butter together in a microwave oven or on a double boiler.
- In a separate bowl, beat the butter with an electric mixer, until pale and fluffy. Beat in both the sugars, for about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition, then beat in vanilla.
- Reduce the mixer speed to low and add half of the flour mixture, mixing until it is just incorporated.
- With mixer running, pour in the milk and when it is blended, fold in the remaining flour mixture.
- Scrape down the bowl and mix in the pumpkin puree.
- Pour little less than half of the batter over cooled melted chocolate and stir to blend.
- Drop alternating spoonful of both the batters into the muffin tray, then taking a table knife, swirl the batters together, taking care not to overdo it.
- Bake for 20 to 30 minutes.
- Once done, transfer the cake to a cooling rack and let it cool in tray for about 15 minutes before unmolding.
Recipe of Pumpkin Puree
- 500 gms Orange pumpkin
- Preheat your oven to 350°F
- Wash, cut and peel the pumpkin in pieces Using a spoon, scrape out the seeds and pulp.
- place them on baking sheets. Bake at 350F in the center of your oven for 50 min to 1 hour, or until the consistency of applesauce.
- Use it immediately or freeze puree for later use.