Ginger Pumpkin Cake

2009-12-01

Ginger Pumpkin Cake
 
Recipe from Linda of Playing With Fire and Water
Notes: My colleague alerted me to a post on Metafilter about a food science blog. When I saw the awesomeness of the ginger pumpkin cake, I knew I had to try it. The first step is creating the dehydrated flavour sheet (Fruit Roll-Up, that is). I used fresh roasted pumpkin, pureed and then spread onto a Silpat fitted into a half sheet pan (18×13"). I dried the mixture for about 6 hours at 180°F, the lowest my oven could go. As for the cake, a slightly heaped ½ tsp of baking powder (or soda) is equivalent to the called-for 2.5 g. To achieve the layered effect, I used a small offset spatula to spread a few tablespoons of batter in the pan, then cut the flavour sheet to fit in the loaf pan. I repeated this until I used up the flavour sheet and batter. This cake was outstanding. The pumpkin layers look incredible and are distinct, both in taste and texture, from the gingery cake. I'm imagining all sorts of other contrasts, perhaps a cranberry flavour sheet with a walnut pound cake. Or maybe piping batter into a flavour sheet tube and putting that in the middle of the loaf to get a circle effect in the sliced cake.

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