IMG_8000when Irene strongly recommended this cake, my fingers got truly itchy
the time couldn’t be better as my dad asked for a cake to be brought to his dinner entertainment with some guests tonight
so this whole loaf goes to him
Irene 上了这绝对推荐的食谱后,手指立马发痒

Ingredients * i adapted and tweaked recipe to suit my baking pan & personal taste
please refer to Irene for 2 eggs recipe and 鲸鱼 for 5 eggs recipe

120g soften butter
180g cake flour + 1/2 tsp baking powder (sifted)
84g sugar
3 eggs
1 tsp concentrated vanilla extract
120g pumpkin puree (steamed, and slightly mashed. some chunks of pumpkin flesh is ok)

a mini pumpkin, sliced into wedges (weighing around 200g)
90g sugar
240g water
apricot jam as appropriate

食材 *我做了调整以适宜烤盘容量及个人口味
两颗蛋用量食谱可参考 Irene 家,5颗蛋食谱请参阅鲸鱼

IMG_7998软化黄油 120克
蛋糕粉 180克 + 1/2小匙泡打粉 (过筛)
糖 84克
鸡蛋 3颗
浓缩香草精 1小匙
南瓜泥 120克 (蒸熟后,略略压成泥。带点肉块儿ok)

袖珍型南瓜约200克, 切片
糖 90克
水 240克


IMG_7999– add vanilla extract into eggs and whisk briefly. set aside

– cream butter with sugar till pale & fluffy

– add eggs in few additions, and incorporate well

– fold in flour with baking powder followed by pumpkin puree

– scoop batter into greased pan with baking paper. slit the top with a hot knife

– bake in preheated oven of 170 degrees C for 45 mins
送入预热至170摄氏度烤箱烤 45分钟

– cool cake in pan for 15 mins before unmoulding to cool completely

– meantime, simmer mini pumpkin slices in a pot with water and sugar till pumpkin is soft

– warm apricot jam in microwave, and sift. then brush it on the cake so it has a shiny glaze. top with pumpkin slices and chopped pistachio as decoration * you can omit this and just sprinkle pumpkin seeds or sliced almonds on the cake batter just before baking
杏桃果酱放入微波炉加热后过筛,涂抹在蛋糕上以维持蛋糕湿润的表面。之后摆上南瓜片和切碎的开心果收尾即可 *您可选择省略这一步,在烘焙蛋糕前,在面糊撒上杏仁片或南瓜籽

IMG_7996i am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary 
and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

little thumbs up

Pollution index: 122 (lightly polluted)


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