Pumpkin and Dried Fruit Cake
6 servings
90 minutes
Desserts without wheat flour and sugar are difficult to make similar to those we are accustomed to. But in this cake, the role of sugar is taken by pumpkin and Jerusalem artichoke syrup, and almond flour goes together with corn starch. Dried fruits , which are stuffed into the crumb, and glaze turn the cake into something like an Easter cake. But at the same time, there is no pastry, no gluten - the lightness and satiety are extraordinary. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
1
Grate the pumpkin flesh on a coarse grater and place it in a bowl.
- Pumpkin pulp: 150 g
2
Add syrup from Jerusalem artichoke, orange juice, vinegar, salt, and coconut oil to the pumpkin and mix.
- Jerusalem artichoke syrup: 160 ml
- Orange juice: 160 ml
- Rice vinegar: 6 ml
- Pink Himalayan Salt: pinch
- Coconut oil: 40 ml
3
Chop the prunes into strips and mix them with the orange zest into the resulting mass.
- Prunes: 70 g
- Orange zest: 3 g
4
In a separate bowl, combine and mix the sifted flour, baking powder, starch, salt, and nutmeg.
- Almond flour: 100 g
- Baking powder: 5 g
- Cornstarch: 46 g
- Coconut flour: 46 g
- Ground nutmeg: pinch
- Pink Himalayan Salt: pinch
5
Combine dry ingredients with pumpkin puree and knead well.
- Pumpkin pulp: 150 g
- Jerusalem artichoke syrup: 160 ml
- Orange juice: 160 ml
- Rice vinegar: 6 ml
- Pink Himalayan Salt: pinch
- Coconut oil: 40 ml
- Prunes: 70 g
- Orange zest: 3 g
- Almond flour: 100 g
- Baking powder: 5 g
- Cornstarch: 46 g
- Coconut flour: 46 g
- Ground nutmeg: pinch
- Pink Himalayan Salt: pinch
6
Grease the baking pan with coconut oil, add the dough, and smooth it out.
- Coconut oil: 40 ml
7
Bake the cake in a preheated oven at 160 degrees for 45–60 minutes.
8
Prepare the glaze by mixing coconut milk with cocoa butter and lemon juice.
- Coconut milk: 100 ml
- Cocoa butter: 100 g
- Lemon juice: 5 ml
9
Cool the finished cake and coat it with icing.