It is amazing how everyone has such lovely stories to share when they bake. But sometimes (well in my case almost every time), you just bake because you want to. Especially because there is something you are just dying to try out or mostly, because you have just the right stuff in your fridge and pantry. And sometimes, it just turns out perfect! This is the story of my pumpkin walnut cake. I made it because I just did. It is dense, moist and just scrumptious.
For the cake:
- Butter: 250 gms.
- Flour: 200 gms.
- Cornmeal: 150 gms.
- Pumpkin puree: 400 gms.
- Sugar: 350 gms.
- Salt: 1 teaspoon
- Baking powder: 1 ½ teaspoon
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Cinnamon powder: 2 tablespoon
- Walnuts (chopped): 100 gms.
- Milk: ½ cup
- Quark /mascarpone: 200 gms.
- Caster sugar: 100 gms.
For the ganache frosting:
- Dark chocolate (70%): 200 gms.
- Cream: 200 ml.
Preheat the oven to 150 degrees Celsius.
Line a 9 inch square baking dish with parchment paper.
Sieve the flour, cornmeal, salt, baking powder and cinnamon powder in a bowl and set aside.
In a food processor, beat the butter and sugar until pale and creamy (about 8-10 minutes).
Add the eggs, one at a time and incorporate well.
Mix in the milk, followed by the pumpkin puree and vanilla extract and incorporate.
Add the sieved dry ingredients, about half a cup at a time, and mix well.
Fold in the walnuts in the batter.
In a separate bowl, mix the quark/mascarpone and sugar until smooth.
Gently pour the batter in the bowl and smooth the top with a spatula.
Pour the cheese on top.
Bake for 35-40 minutes.
Remove from the baking dish and cool completely.
Break the chocolate in to small pieces.
Over low heat in a saucepan, heat the cream, making sure that it does not boil.
Remove from heat, add chocolate and mix with a whisk until smooth.
Cool to room temperature.
Pour the ganache on top of the cooled cake and smoothen the top.