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Dessert

Pumpkin with Cinnamon Cake

Pumpkin with Cinnamon Cake

Pumpkin with Cinnamon Cake

  • Cooking time30 minutes
  • Preparation time30 minutes
  • Servings12 portions
recipe image Pumpkin with Cinnamon Cake
Cinnamon Cake
  • flax seed 35 g
  • walnut 110 g
  • flour 200 g
  • cane sugar 100 g
  • baking soda 3 g
  • baking powder 5 g
  • cinnamon powder 3 g
  • salt 1 g
  • almond powder 220 g
  • nutmeg powder 1 g
  • sunflower oil 90 ml
  • water 30 ml
  • apple puree 150 g
  • Meadowland Double 175 ml
  • caster sugar
Pumpkin Fudge
Cardamom Ice Cream
Balsamic Crème
Caramelised White Chocolate Rocks
  • white chocolate 300 g
Plating
  • Nougatine of nuts and caramel
  • edible flowers
  • mint
Cinnamon Cake
  1. Mix the walnuts with all the dry ingredients except the caster sugar, and set aside. Grease a small silicon baking mould and sprinkle with caster sugar. Bring all mixtures together and bake in the mould for 11 minutes at 170°C. Allow to cool in the mould.
Pumpkin Fudge
  1. Prepare a caramel from the sugar and a little water. Extinguish with Meadowland Double. Add the vanilla, pumpkin and Flora Plant B+tter to the pan, and caramelise until completely cooked. Mix in a blender until a nice smooth consistency has been achieved. Sieve and store in a piping bag.
Cardamom Ice Cream
  1. Pour Meadowland Double into a pot with water and sugar, cardamom, and vanilla, and bring to a boil. Allow to simmer on a low temperature for 30 minutes. Pour through a sieve, then mix in the xanthan gum with a hand blender and bring to a boil. Sieve and allow to cool. Then freeze in an ice maker.
Balsamic Crème
  1. Reduce the balsamic vinegar into a thick syrup. Blend in Violife Creamy and Meadowland Double, mixing to a smooth consistency. Store in a piping bag.
Caramelised White Chocolate Rocks
  1. Place a layer of white chocolate into a baking mould and dry over night in the oven at 90°C.
Plating
  1. Bring a small layer of nougatine to the plate. Bring all items but the ice cream to the plate. Make a quenelle of the ice cream and add on top of the crumble. Finish off with edible flowers and mint.
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