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Pumpkin and Walnut Cake

Here's a recipe that makes for a wonderful breakfast treat — perfect when you want something a bit special to start the day. Ingredients for 6 servings 350g raw pumpkin (peeled and deseeded). 1 tablespoon extra virgin olive oil. 2 whole eggs. 120g cake flour. 100g rice flour. 180g sugar. 100g unsalted butter, melted in a double boiler. juice of 1 mandarin (or half an orange). 1 packet baking powder (Royal brand). a pinch of black pepper. 1/2 tsp ground cinnamon. 1/2 tsp vanilla powder. 1 pinch of salt. you'll also need: 1 loaf pan, 25x10cm. butter for greasing the pan. a rectangle of parchment paper. 150g walnuts (shelled). icing sugar for dusting. Preparation Grease your loaf pan with butter, then line the bottom with parchment paper. Cut the pumpkin into very small cubes... Place them in a bowl, drizzle with the tablespoon of oil, and cook (covered) in the microwave at full power for 12 minutes. Don't do it all at once — check th...

Lemon Mousse Cake




Today I'm bringing you a wonderfully refreshing lemon cake that's perfect for warm days or whenever you need something light and zesty to brighten the table.



Ingredients

  • 1 sponge cake base.

For the mousse

  • 500g heavy cream.
  • 60g egg whites.
  • 100g sugar.
  • 6 sheets of gelatin.
  • 60g milk.
  • 150g lemon juice.
  • Zest of 1 lemon.

For the gelatin topping:

  • 150g water.
  • 150g sugar.
  • 100g lemon juice.
  • 5 sheets of gelatin.

You'll also need:

  • 1 springform pan, 24cm (without the base).
  • Strips of lemon peel, boiled in water and sugar (optional, for garnish).

Preparation

To make the sponge cake, you'll find the recipe here. Once it's completely cooled, cut out a base that fits your pan.

Soak the gelatin sheets in cold water to soften them.
Place the sponge cake base inside your springform pan.
Zest the lemon and squeeze out the juice, then set both aside.
Whip the egg whites to stiff peaks with 10g of the sugar.
Whip the heavy cream with the remaining 100g of sugar until it holds soft peaks.
Warm the milk gently and dissolve the well-drained gelatin sheets in it.
Gently fold the whipped cream together with the lemon juice, lemon zest, and the gelatin mixture. Then carefully fold in the whipped egg whites. Pour this lovely cream into your prepared pan, smooth the top, and pop it into the freezer.

Once the cake is frozen solid, it's time to make the gelatin topping. Soak the gelatin sheets in cold water.
Make a simple syrup with the sugar and water, then remove it from the heat and stir in the well-drained gelatin sheets. Once they've dissolved completely, mix in the lemon juice.
Pour this glossy topping right over the frozen cake while it's still in the pan. Then transfer it to the refrigerator to set.
This cake is delicious served semi-frozen straight from the freezer, or simply chilled from the fridge — both ways are lovely.

Either way you serve it, this cake is absolutely delicious!

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