Pumpkin and chocolate pound cake
This pumpkin and chocolate pound cake recipe is inspired by Tadzio Pederzolli, an Italian chef known for his creative twist on classic Italian desserts. With its fragrant blend of cardamom, cinnamon, and fresh ginger, the cake captures the comforting warmth of autumn flavors.
Preparation Time: 16 minutesIngredients
- 10.5 oz. pumpkin
- 2 cups all-purpose flour
- ⅔ cup raw cane sugar
- 2 tbsp. vegetable oil
- 2 tbsp. plant-based milk
- 1 tbsp. fresh ginger
- 1 tsp. cardamom
- 1 tsp. cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 1.5 oz. dark chocolate, chopped
- 2 tsp. baking powder
Preparation
- Clean, peel, and dice the pumpkin. Place it in a saucepan over medium heat with the cardamom, cinnamon, nutmeg, peeled and chopped ginger, oil, and plant-based milk. Cook for a few minutes until the pumpkin softens slightly.
- Blend the mixture until smooth and let it cool for a few minutes.
- In a large bowl, mix the flour and sugar together.
- Add the cooled pumpkin mixture to the bowl with the flour and sugar, stirring until well-combined.
- Add the baking powder and chopped chocolate, reserving some chocolate pieces for decoration. Mix well.
- Preheat your oven to 350°F (180°C). Pour the batter into a prepared loaf pan. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before removing it to slice and serve.
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