Pumpkin Crumble Cake
The dessert I propose to you today is a true delight for the senses, a pumpkin crumble cake that combines the warm flavors of autumn with the crunchy texture of the crumble. Whether you are a cooking enthusiast or a beginner in the kitchen, this recipe will bring you joy and satisfaction. It is a dessert that not only indulges your taste buds but is also less guilty than other cakes, featuring ingredients that add extra nutrients.
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8
Ingredients for the crumble:
- 100 g corn starch
- 3 tablespoons tapioca flour
- 130 g brown rice flour
- 1 tablespoon brown sugar
- 3 tablespoons solid coconut oil
- 1 egg
- 3 tablespoons water
- A pinch of vanilla
Ingredients for the pumpkin filling:
- 1 kg pumpkin for pie, grated
- 150 g brown sugar
- A pinch of salt
- 3 tablespoons coconut nectar (or maple syrup for a caramelized taste)
- 1 teaspoon cinnamon
- A pinch of nutmeg
- A pinch of cardamom
- A pinch of cloves
- A pinch of ginger powder
- 1 teaspoon freshly grated ginger
- Grated zest of one orange (organic)
- Vanilla extract (or vanilla brown sugar)
- 3 eggs
- 130 ml coconut milk (canned)
History and inspiration:
The crumble cake is a recipe of British origin, which has rapidly spread around the world thanks to its versatility and unique taste. This pumpkin variant pays homage to the autumn season when pumpkin is at its peak. Its sweet aroma and creamy texture make it the ideal ingredient for desserts, and the combination with warm spices brings a feeling of comfort and warmth.
Step-by-step preparation:
1. Preparing the ingredients:
Start by weighing all the ingredients to have everything at hand. This step makes cooking more efficient and enjoyable.
2. Preparing the crumble:
In a large bowl, combine the corn starch, tapioca flour, brown rice flour, brown sugar, and a pinch of salt. Mix the dry ingredients well.
Add the solid coconut oil and mix with a fork or your fingers until the mixture resembles crumbs. Then, add the egg, vanilla, and water. Gently knead until you get a homogeneous mixture, but still crumbly.
3. Preparing the pumpkin filling:
In a large bowl, add the grated pumpkin, brown sugar, salt, coconut nectar, cinnamon, nutmeg, cardamom, cloves, ginger powder, and freshly grated ginger. Mix well until all ingredients are fully integrated.
Add the orange zest and vanilla extract, mixing again. Finally, add the lightly beaten eggs and coconut milk. Blend the mixture until creamy.
4. Assembling the cake:
Preheat the oven to 180 degrees Celsius. Grease a baking dish with coconut oil. Add half of the crumble to the dish and gently press down to form an even layer.
Pour the pumpkin filling over the crumble and distribute evenly. Cover with the remaining crumble, ensuring the filling is well covered.
5. Baking:
Place the cake in the preheated oven and bake for about 60 minutes or until the crumble is golden and the filling starts to bubble slightly at the edges.
6. Cooling and serving:
After the cake is done, let it cool in the dish for at least 30 minutes. It is important to cut the cake when it is cold to achieve beautiful slices. However, if you are feeling indulgent, you can enjoy it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce!
Practical tips:
- For an even more intense flavor, you can add a splash of rum to the pumpkin filling.
- If you prefer a crunchier texture, add nuts or seeds to the crumble.
- The cake can be stored in the refrigerator for 3-4 days in an airtight container.
Nutritional benefits:
This dessert contains ingredients that provide a good source of fiber and vitamins, especially due to the pumpkin. Coconut oil brings healthy fats, while brown rice flour and tapioca offer a gluten-free alternative for those with intolerances.
Frequently asked questions:
1. Can I use canned pumpkin?
Yes, canned pumpkin is a convenient choice, but make sure it is 100% pumpkin, with no additives.
2. Can I make this dessert without eggs?
Yes, you can use an egg substitute based on lentils or apples for a vegan version.
3. How can I enhance the flavor of the cake?
Experiment with spices! Adding white pepper or a splash of almond extract can provide an interesting taste.
Ideal pairings:
This pumpkin crumble cake pairs perfectly with a cup of herbal tea or a sweet wine that complements the delicious flavors of the dessert. Serve this cake at a gathering with friends or at a festive meal, and you will surely receive compliments!
Savor every bite of this wonderful dessert, thinking of all the moments of joy and indulgence it will bring! Enjoy your meal!
Ingredients: Crumble: 100 g corn starch, 3 tablespoons tapioca flour, 130 g brown rice flour, 1 tablespoon brown sugar, 3 heaping tablespoons solid coconut oil, vanilla, 1 egg, 3 teaspoons water. Pumpkin filling: 1 kg pumpkin for pie, grated, 150 g brown sugar, a pinch of salt, 3 tablespoons coconut nectar (or maple syrup for a caramelized taste), 1 teaspoon cinnamon, a pinch of nutmeg, a pinch of cardamom, a pinch of cloves, a pinch of ginger powder, 1 teaspoon fresh grated ginger, grated orange zest (organic), vanilla extract (I used vanilla brown sugar), 3 eggs, 130 ml canned coconut milk.
