Pumpkin and Tangerine Bundt Cake
In a week, next Sunday, November 15, Bundt Cake Day is celebrated. In fact, it started as National Bundt Cake Day in the US, when Nordic Ware set it to celebrate its 60th anniversary, but the date crossed borders and oceans (it's no wonder when the use of bundt cake has become so widespread! ), and has become the official bundt cake day around the world.
If you feel like preparing a delicious bundt for that day, I encourage you to prepare the pumpkin and tangerine bundt that Virginia from Sweet&Sour brings us today. It is a very easy recipe to follow and it will undoubtedly be a success. You have a few days to go get all the ingredients, so go get them and... Enjoy!
Next November 15th "National Bundt Cake Day" is celebrated, and all of us who are fans of these "10" molds , I am convinced that we will end up taking ours for a walk. Or am I wrong?
I have to admit that at home we do not wait for any special day, I am such a fan that I have acquired so many models over the years, that I always find a special one for each preparation. They allow you a spectacular presentation, even when what you serve is a simple sponge cake, and you have guaranteed success, because they are of such high quality that it seems magical. The cake comes out perfectly, with each of its lines perfectly marked. So it's no wonder these Americans have dedicated a special day to it.
Here I leave you one more proposal so that you can also be encouraged. In this case, a seasonal cake based on pumpkin and tangerines, and with a classic among its models, the Heritage.
INGREDIENTS (For a 25 cm Bundt Cake pan)
- 300 gr of pumpkin puree
- 300 gr of common sugar
- 300 gr of sifted common flour
- 1 pinch of salt
- 25 gr of raising agent Royal type (1 sachet and a half)
- 5 eggs
- 100 ml of mandarin juice
- 150 ml sunflower or light olive oil
- 85g Creme Fraiche or Sour Cream
- 1 teaspoon of tangerine zest
- 1 tablespoon of mandarin jam
The day before we prepare the pumpkin puree:
Cut the pumpkin in half. With the help of a spoon we remove the strands and the seeds, we varnish the inside of the entire surface of the pulp with a little oil and place in a refractory source with a culín of water.
Bake in a preheated oven at 200ºC, until when inserting the tip of a knife it offers no resistance. Remove from the oven and let cool.
With the help of a spoon we remove the pulp from the pumpkin, grind it well and our puree is ready.
By the way, I have used the butternut variety, but you can also do it with the potimarron or nutmeg varieties from Provence.
Let's go with the Bundt Cake:
Preheat the oven to 190ºC, heat up and down.
We prepare our Nordic Ware mold , spraying it with nonstick release spray and spreading it well through all the nooks and crannies with a brush. In this case I have used the Heritage model , which is one of the brand's lifelong classics, which I find more elegant due to its sinuous and harmonic lines.
We separate the yolks from the whites, and mount the whites until stiff with the balloon accessory of our Kitchen Aid , or with the hand mixer provided with the rods . We booked.
In a large bowl , mix the sifted flour, the raising agent and the salt. We booked.
In a small bowl , mix the oil, orange juice and zest. We booked.
With the balloon accessory of our Kitchen Aid , or with the hand mixer provided with the rods, we mix the egg yolks and the sugar well. Add the creme fraiche and mix again. Then add the mixture of liquid ingredients. We mix.
Add the pumpkin puree and jam and mix again. Next, and with the help of a fine mesh strainer , add the flour mixture three times over this dough, while sifting it. In each incorporation we will mix everything until it is integrated.
Finally, we add the whipped egg whites three times, with enveloping movements.
Our dough is ready, we pour it over the mold , we even it with the help of a spatula or the back of a wet spoon. We hit the filled mold several times against the counter, so that any air pockets that may have been trapped come out.
We take it to the oven and cook for about 40-45 minutes or until when inserting a needle into the part closest to the inner tube, it comes out clean. If after the first half hour we see that the surface is browning too much, we cover with aluminum foil.
Remove from the oven and let cool for 15 minutes on the counter face up. After this time, carefully unmold and let our cake cool on a cooling rack.
Nordic Ware heritage pan and Birkmann cooling rack
We serve sprinkled with icing sugar.
Simple, slightly moist and fluffy. It is ideal to accompany breakfasts or autumn afternoons.
- If you want to know the tips to successfully bake a Bundt Cake, click here .
- Other Bundt Cakes recipes that may interest you, here .
- You can see all the bundt molds here .
No Beatriz, es sobre y medio. Ten en cuenta que es un Bundt cake grande. Es la cantidad que yo he usado y como ves es la correcta para ese cake y molde. Un saludo
Hola esta tarde voy a hacer este maravilloso bundt , solo tengo una duda no es mucho 25 gr de levadura ? A mí me parece que además de las claras a punto de nieve tanta levadura va a ser demasiado ?
Hola Lidia, lamento que donde estés no te lleguen! Pero me alegro que al menos te lleguen las deliciosas recetas que nos preparan estas encantadoras colaboradoras que tenemos!! Gracias por escribir! Claudia
Sííí!! Quiero ver el resultado, me encantará! :)
Lidia Edith lagares said:
Me encantan esos moldesy tambien las ricas recetas que publican. Lamento no los puedan enviar. Un afectoso abrazo
Gracias Paula ;). La verdad es la opcion del glaseado de chocolate es de lo mas acertada con esta combinacion de sabores. Bss y seguro que tanto Claudia y Jordi, como yo misma queremos ver ese resultado.
Mira que todos los bundt son adorables, pero este modelo es mi favorito.
Y este pastel tiene que estar delicioso, ¡¡con la mano que tiene Virginia!!
Me voy a copiar la receta, que aunque tenga patazas por manos, tiene que estár delicioso. Con un glaseado de chocolate, se me estaba ocurriendo!