Pumpkin Yoghurt and Salted Caramel Plumcake…
The plumcake is a soft and mouth-watering dessert, but above all versatile, in fact, in this recipe we propose a pumpkin, yogurt and salted caramel plumcake, original and with a truly unique taste. The dough is prepared with pumpkin and yogurt, and once baked, the plumcake is drizzled with a mouthwatering salted caramel sauce, prepared with the addition of salt to give a sweet and sour touch that tantalizes the palate. Forget the classic plumcake and try a fine recipe to surprise your guests with new flavors!
Ingredients (8 servings):
- 350g (12.3 oz) cleaned pumpkin (Mantova variety if available)
- 200g (7 oz) 0% fat Greek yogurt
- 280g (2 1/4 cups) plain flour / all-purpose flour
- 80g (3/4 cup) ground hazelnuts
- 200ml (3/4 cup + 2 tbsp) vegetable oil
- 150g (3/4 cup) caster sugar / granulated sugar
- 3 medium eggs
- 16g (4 tsp) baking powder
- Salt, to taste
For the salted caramel:
- 100g (1/2 cup) caster sugar / granulated sugar
- 50ml (3 1/2 tbsp) hot double cream / heavy cream
- 1 teaspoon fine salt
- 75g (5 1/3 tbsp) cold unsalted butter
How to make pumpkin, yogurt and salted caramel plumcake:
- To make the pumpkin, yogurt, and salted caramel plumcake, cut the pumpkin into wedges, remove the skin and seeds, and blend the slices in a blender to make a pulp. In the bowl of a planetary mixer, pour the eggs and sugar a pinch of salt
- and beat them with a whisk, then pour the mixture into a bowl and drizzle in the seed oil. When you have completely blended the oil, add the sifted flour, stir
- the also pour in the hazelnut flour and the baking powder. Then incorporate the blended pumpkin the yogurt and mix the mixture with a spoon.
- Line a flan mold of size 30×11 with baking paper, pour the mixture into the mold and bake in a preheated static oven at 180° C (350°F) for 70 minutes ( or ventilated oven at 160° for 60 minutes). In the meantime, prepare the salted caramel: place a saucepan on the stove and pour in the sugar a little at a time and let it melt and brown over low heat. Never stir the sugar at this stage of preparation but only rotate the pot. Meanwhile, heat the cream and when the caramel is smooth,
- incorporate the hot cream. Stir in the caramel with a whisk and add the salt and cold butter cut into small cubes.
- Keep stirring until the mixture is smooth and homogeneous, then emulsify it with an immersion blender. At this point the syrup is ready, transfer it to a shallow, wide bowl and cover with plastic wrap and place in the refrigerator to firm up.
- When it is cooked, take the plumcake out of the oven, let it cool and then unmold it on a wire rack. Transfer the caramel to a piping bag with a smooth nozzle and garnish the surface of the plumcake. The pumpkin, yogurt and salted caramel plumcake is ready to be enjoyed!
Bon Appétit!
