Baking Dessert

Spiced pumpkin cakes with caramel sauce

Name: Spiced pumpkin cakes with caramel sauce recipe
Yield: 12
Ingredients: 250g peeled butternut pumpkin, grated; 20g unsalted butter; 220g caster sugar; 2 large eggs, at room temperature; 230ml thickened cream; 225g plain flour; 2 tsp baking powder; 2.00 tsp mixed spice; 1 tsp ground cinnamon; 100g caster sugar; 50.00 ml thickened cream; 30g unsalted butter; 40.00 ml pumpkin seeds (pepitas); 150ml double cream; 150ml thickened cream; 60g icing sugar; 1 tsp vanilla bean paste

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by Emelia Jackson

CHEF

May 23, 2024

"These are the perfect alternative to the classic sticky date pudding, made extra special with the addition of pepita caramel and a spiced chantilly." – Emelia Jackson

250g peeled butternut pumpkin, grated
20g unsalted butter
1 cup (220g) caster sugar
2 large eggs, at room temperature
230ml thickened cream
1 1/2 cups (225g) plain flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon

Pepita caramel

100g caster sugar
2 1/2 tbs thickened cream
30g unsalted butter
2 tbs pumpkin seeds (pepitas)

Spiced vanilla chantilly

150ml double cream
150ml thickened cream
1/2 cup (60g) pure icing sugar
1 tsp vanilla bean paste
1 tsp mixed spice

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease a 12-hole friand mould.
2.

Combine the grated pumpkin, butter and 1 tbs of the sugar in a small saucepan. Cook over low heat for 10 minutes or until soft. Transfer to a large bowl and mash with the back of a fork. Add the eggs and cream and stir until combined. Sift over the flour, baking powder and spices and remaining sugar. Stir until just combined.
3.

Fill holes of prepared pan evenly with batter and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool slightly before removing the cakes from tray.
4.

For the pepita caramel, cook the sugar in a small saucepan over medium-high heat, stirring occasionally until melted and dark amber in colour. Meanwhile, bring the cream in a small saucepan to a simmer.
5.

Carefully pour over the caramelised sugar along with the butter, and whisk to combine. Remove from heat and stir in the pumpkin seeds and a pinch of fine salt. Set aside.
6.

For the chantilly, combine all ingredients in a large bowl and whisk by hand until thickened. Cream can easily split due to its high fat content, so do not over-whisk.
7.

Serve cakes topped with pepita caramel and spiced chantilly.

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Recipe Notes

These cakes are easily dressed up. If you bake the cakes in advance, warm them in the oven for 5 minutes at 180°C/160°C fan-forced before topping and serving.