halloween pumpkin ginger cake - gluten free
2015-10-28 15:09:12
Yields 12
A spicy, moist, gingery, pumpkin cake with a crunchy topping.
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Prep Time
1 hr
Cook Time
35 min
Total Time
1 hr 35 min
Ingredients
- crumble topping
- 80 g unsalted butter, melted
- ½ cup gluten free flour
- ¼ teaspoon xanthan gum (omit if your flour blend already contains it)
- ½ teaspoon pumpkin pie spice*
- 1/8 teaspoon salt
- 100g packed light brown sugar
- 60g gluten free rolled oats
- 1 teaspoon grated ginger
- cake
- 2 cups gluten free flour
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 teaspoons pumpkin pie spice*
- 70g granulated sugar
- 70g light brown sugar
- 200g pumpkin butter, at room temperature
- 112g unsalted butter, at room temperature
- 2 eggs at room temperature, beaten
- For the glaze
- 115 g icing sugar
- 2 to 4 teaspoons milk
*Pumpkin Pie Spice
- To make your own, in a small bowl, place 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves and ¼ teaspoon nutmeg. Mix to combine.
Instructions
- Preheat your oven to 180°C.
- Grease or line a 9-inch square baking tin and set it aside.
- To make the crumble topping place all of the crumble ingredients in the order listed, mixing to combine after each addition. You will have a thick wet mixture. Cover the bowl and place it in the fridge to chill until firm.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, pumpkin pie spice and sugar, and whisk to combine well. Add the brown sugar and whisk again, breaking up any lumps in the brown sugar.
- Place all the wet ingredients in a bowl and beat them together until they were light and fluffy.
- Create a well in the centre of the dry ingredients and add the wet ingredients, mixing to combine after each addition. The batter will be thick. Scrape the batter into the prepared pan and spread into an even layer. Take the crumble topping from the fridge, break the topping up into irregular crumble pieces with a fork. Scatter the crumble evenly over the top of the cake and press down gently to help the topping stick to the cake batter.
- Place the cake in the preheated oven and bake until a toothpick comes out with no more than a few moist crumbs attached, about 35 minutes. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, make the glaze.
- In a small bowl, place the icing sugar and 2 teaspoons of milk, and mix well. Add more milk by the half-teaspoon until you have a smooth but thickly pourable glaze. Drizzle the glaze this way and that way over the top of the cooled cake. Slice into squares and serve.
- Pumpkin butter
- 500g pumpkin
- 1/2 cup maple syrup
- 3/4 cup apple cider or apple juice
- 2 teaspoons pumpkin pie spice*
- Steam or boil the pumkin till cooked and puree.
- In a heavy-bottom pot, combine the pumpkin puree with the maple syrup, apple cider (or juice) and pumpkin pie spice. Mix to combine well and then simmer over medium heat, stirring frequently, until reduced by about half (at least 30 minutes, depending upon the moisture content of your pumpkin puree). Stirring will keep the mixture for splattering.
- Allow to cool completely before baking with it. Store in an airtight container in the fridge until ready to use.
Notes
- The prep time has included the making of the pumpkin butter, which would need to chill in the fridge before use, so the prep time may seem long but is in fact broken up as the butter can be made the day before.
Adapted from Amanda Higgins
Adapted from Amanda Higgins
Amanda In The Kitchen https://www.amandainthekitchen.com/
