Dessert

Pumpkin cake with Marsala ricotta cream

Name: Pumpkin cake with Marsala ricotta cream recipe
Prep time: 30 min
Cook time: 149 min
Total time: 179 min
Yield: 10
Ingredients: 900g butternut pumpkin, peeled, chopped into 5cm pieces; 1 tbs mixed spice; 2 tsp ground ginger; 3 cups (450g) self-raising flour; 1 tsp bicarb soda; 200g unsalted butter, softened; 2 cups (440g) caster sugar; 3 eggs; 2 tsp vanilla extract; 1 cup (250ml) buttermilk; 2 (550g) large Granny Smith apples, peeled, grated; 150g caster sugar; 2 tbs toasted pumpkin seeds; 1 cup (250ml) Marsala; 2/3 cup (150g) caster sugar; 100g icing sugar mixture; 250g cream cheese; 500g ricotta

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30m

2h 29m

Jump to recipe

by Kirsten Jenkins

May 12, 2020

"This cake is an interpretation of the classic sweet pumpkin pie. A subtly sweet spiced cake is layered with a whipped ricotta cream and a drizzle or Marsala," says Kirsten Jenkins.

900g butternut pumpkin, peeled, chopped into 5cm pieces
1 tbs mixed spice
2 tsp ground ginger
3 cups (450g) self-raising flour
1 tsp bicarb soda
200g unsalted butter, softened
2 cups (440g) caster sugar
3 eggs
2 tsp vanilla extract
1 cup (250ml) buttermilk
2 (550g) large Granny Smith apples, peeled, grated

Pumpkin seed praline

150g caster sugar
2 tbs toasted pumpkin seeds

Marsala syrup

1 cup (250ml) Marsala
2/3 cup (150g) caster sugar

Ricotta cream

100g icing sugar mixture
250g cream cheese
500g ricotta

Method

1.

Preheat oven to 180°C. Grease two 20cm round cake pans and line base and sides with baking paper. Place pumpkin on a tray lined with baking paper and roast for 1 hour or until tender. Transfer to a blender and whiz until smooth (you should have 450g pumpkin puree).
2.

Sift mixed spice, ground ginger, flour and bicarb soda into a large bowl. Beat butter and sugar in a stand mixer with the paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla and mix until well combined. Fold through flour mixture, a pinch of salt flakes, pumpkin puree, buttermilk and grated apple until just combined. Divide mixture between pans and bake for 60-65 minutes until a skewer inserted in the centre of each cake comes out clean. Remove from the oven and cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
3.

For the praline, line a tray with foil. Place sugar in a small non-stick saucepan over medium-high heat. Cook, swirling pan, for 3-4 minutes until sugar has dissolved and mixture is golden. Scatter pumpkin seeds over prepared tray in an even layer and carefully pour caramel over, tipping tray so it’s a thin layer. Set aside at room temperature for 30 minutes or until set, then break into shards.
4.

Meanwhile, for the Marsala syrup, place Marsala, sugar and 1/2 cup (125ml) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to high, bring to the boil and cook for 10-15 minutes until thick and syrupy. Remove from the heat and set aside to cool.
5.

For the ricotta cream, place icing sugar mixture and cream cheese in a stand mixer with the paddle attachment and beat until smooth. Add ricotta and beat until smooth and combined.
6.

Spread one-quarter of the icing on top of one of the cakes and sandwich with remaining cake. Spread remaining icing on top and scatter over praline. Drizzle over the Marsala syrup to serve.