Steamed Pumpkin Cake

Steamed Pumpkin Cake

300g             flour AP

100g             coconut flake processed in a robot coupe until fine

5g                   anise ground

10g                baking powder

10g                baking soda

10g                salt

500g             pumpkin puree

300g             coconut cream

4                     eggs

200g             brown sugar

300g             sucrose

  1. Whisk flour, coconut flake, anise, baking powder, baking soda, and salt in a large bowl. Set aside.
  2. Place the pumpkin puree and coconut cream in a bowl and stir until combined. Set aside.
  3. Place eggs, brown sugar, and sucrose in the bowl of a kitchen aid mixer. Whip on medium speed for 5 minutes, until light and fluffy.
  4. Scrape down the sides of the bowl, and add the pumpkin coconut mixture. Whisk on low for 1 minute, until the pumpkin and coconut are evenly incorporated.
  5. Scrape the sides of the bowl, and add the reserved flour. Change to the paddle attachment, and paddle on speed 4 until even.
  6. Divide the batter between 2 x 8 inch parchment lined cake pans, scaled at 850g per pan.
  7. Transfer the cakes to a steam oven and steam for 35 minutes. Once steamed, remove and transfer to the back speed rack to cool before dividing the cake into 50 g pieces.