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Maple Pumpkin Pound Cake枫糖南瓜磅蛋糕

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I was fascinated with the beautiful pictures of the yummy pumpkin pound cake shared by Helena on Facebook some time ago and since I love pumpkin, I quickly bookmarked the recipe on  her blog.  I’ve no regrets trying out her recipe although I didn’t follow the recipe to the ‘T’ with regard to the temperature of the butter and eggs.
The texture of this Maple Pumpkin Pound Cake is tender and moist, after waiting  3 days for the cake to soften. The cake is not really sweet even though the pumpkin was cooked with maple syrup  and with sugar syrup glazing. I’ve to admit that the sugar level is on the high side, high calorie too but it’s just too irresistible not to have a slice of two, daily with an excuse to finish up the cake. This Maple Pumpkin Pound Cake is soft and aromatic with a topping of matcha flavour and fragrance of maple syrup.  Just love the wonderful bite with a cup of hot tea.
Just love the wonderful bite of this pound cake with a cup of hot tea.

Print Recipe

Maple Pumpkin Pound Cake
The texture of this Maple Pumpkin Pound Cake is tender and moist, after waiting  3 days for the cake to soften and aromatic with a topping of matcha flavour
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author Ann Low
Ingredients
Cake ingredients
  • 200 g salted butter
  • 240 g self-raising flour sifted, or cake flour + 3 tsp baking powder
  • 140 g icing sugar sifted
  • 4 large eggs (room temperature) lightly beaten
  • 2 tsp matcha powder sifted
Pumpkin maple syrup
  • 200 g pumpkin cut to cubes
  • 3 tbsp maple syrup or honey
Sugar syrup for glazing
  • 30 g hot water
  • 15 g caster sugar stir well with water till sugar dissolved, set aside
Instructions
  • Steam pumpkin cubes for 8 minutes and leave to cool. Then gently boil at low heat with maple syrup (or honey) till thick and leave aside to cool.
  • In a cake mixer, beat butter for one minute at low speed, then add icing sugar in 3 batches till pale white and fluffy (about 3 minutes at medium speed).
  • Gradually add in beaten eggs till smooth and creamy.
  • Fold in sifted self-raising flour in 3 batches with a rubber spatula.Then take out 1/3 of the plain batter (about 200g) and mix in the matcha powder, blend well.
  • Add the maple syrup pumpkin cubes to the remaining plain batter and gently fold well.
  • Pour plain batter mixture into loaf pan (9x5x3 inches) lined with parchment paper. Then spread matcha batter on both sides, gently smooth the top.
  • Bake in the preheated oven at 170 deg C (place a glass of hot water in the oven below the cake pan). 
  • Bake the cake for 12 minutes. Dip a sharp knife in water and slit the cake in the center, then continue to bake for about 30-40 minutes or skewer inserted comes out clean.
  • Once the cake is out of the oven, glaze the cake with sugar syrup. Wrap up the cake with cling wrap while it is still warm and keep in an airtight container in room temperature for 3-4 days for the cake to be softened.
Notes
Please keep in mind that all ovens temperature and baking time varies
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

枫糖南瓜磅蛋糕
看到网友Helena在FB上了她烤的很美的南瓜磅蛋糕的照片。。我心动了也动手了烤了。但蛋糕须等三天后回油,才会重新变得柔软湿润了, 也像Helena所说的”硬汉子又变回了萌妹子“。虽然蛋糕糖分有点过高,但吃的时候觉得甜度刚刚好,也不要顾忌太多,偶尔也要宠宠自己吧,重要是好吃!

蛋糕食材:

  • 200克 含盐牛油,稍软
  • 240克 自发面粉,过筛 (或底筋面粉+3茶匙泡打粉)
  • 140克 糖粉,过筛
  • 4粒 大鸡蛋 (室温)打撒
  • 2茶匙 末茶粉,过筛

枫糖南瓜:

  • 200克 南瓜(去皮切丁)
  • 3汤匙 枫糖浆或蜂蜜也可以

刷面糖水

  • 30克 热水
  • 15克 细砂糖 搅匀至糖融化,备用
做法:
  1. 把切好的南瓜放在碗里,蒸8分钟,放凉了的南瓜丁和枫糖浆小火煮至糖浆浓稠冷却备用
  2. 搅拌器把牛油先打发1分钟。然后分三次加入糖粉,拌打混合物变白体积变大(约3分钟)。
  3. 将鸡蛋液少量多次慢慢加入,继续拌打成光滑的奶油状。
  4. 分3次把过筛了的自发面粉用切拌方法拌匀。1/3分量(约200克)拌入末茶粉搅匀。
  5. 原味蛋糕糊拌入枫浆南瓜粒。
  6. 把原味面糊倒入已经铺好纸的长方形烤盘里(9 x5 x 3寸)。两边铺上末茶蛋糕糊,轻轻的抹平。
  7. 送入预热好170度的烤箱。 (烤箱底部放一杯热水)
  8. 15分钟后, 把刀沾水在蛋糕中间划一刀。继续烘烤30-40分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  9. 准备刷面糖水,蛋糕出炉后,趁热刷上糖水。趁热用保鲜纸包好蛋糕,让蛋糕温室变软(回油),收进密封盒约3-4天后享用。
  • 烤箱温度和烘烤时间务必根据自家烤箱来定

The post Maple Pumpkin Pound Cake枫糖南瓜磅蛋糕 appeared first on Anncoo Journal.



Source: https://www.anncoojournal.com/maple-pumpkin-pound-cake/


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