Wednesday, May 19, 2010
Pine nuts. First time tasting this and it is so so good. My MIL got me a small pack of pinenuts when she came back 6 months ago. It's pretty pricey here. I don't think I'll buy it here, because it's really expensive.. but come to think of it, it's almost like the price of blueberries.. oh... I don't know. Maybe I will, maybe I won't buy. I don't know yet.
This cake is very very light and yummy. For pumpkin lovers, this is a must try. For no pumpkin lovers also must try. My husband who doesn't fancy pumpkins was cheated into eating this. My brother who is watching his cholesterol levels, didn't know that it's pumpkin in it, and thought it was egg yolks, still ate it cos it is so good. And when he knew it's pumpkin, he gave a sigh of relief and ate even more. There might not be any pumpkin smell or taste in this cake, but the texture is marvelous. And the pinenuts added a wonderful aroma to the cake. Feel free to subtitute with flaked almonds or almond nibs if you don't want to use pinenuts.
80gm cake flour
Handful of pinenuts
Buttercream for filling
1. Preheat oven to 140(fan)/160C
2. Combine pumpkin puree with milk. Then add in egg yolks and oil. Mix till well blended and put in flour ad mix til smooth.
3. Put egg whites into another bowl and beat until frothy. Put in vinegar and continue to beat until soft peaks. Put in sugar and beat until stiff (pointy stiff)
4. Fold 1/3 of egg whites into (B) . Pour (B) into remaining egg whites and fold.
5. Pour into a 10 inch lined square pan, level the batter.
6. Sprinkle some pine nuts over cake and bake for 25 minutes.
7. When cake is done, remove from oven. Let it sit in the pan for 5 minutes, remove from pan (be gentle) and tear down the side liners. Let cake cool down totally.
8. Overturn cake and peel off lining paper and cut into half. Spread one side with butter cream and top with another side of the cake. To make slicing nicer chill cake for 30 minutes before slicing to serve.