Lavender and Lovage and Kate of What Kate Baked. Ginger and bonfire treats is the chosen theme for November. I did make an apple and ginger oat pudding a few weeks ago, which I was going to enter, but cakes are more of a teatime treat than puddings.
Having made the pumpkin butter, I was keen to use it, so the topping is not the one Dan prescribed but one I made up. I also swapped the nuts for chocolate - how could I not? And made a few other amendments. This is what I did:
- Grated 250g squash.
- Finely chopped 100g crystallised ginger.
- Roughly chopped 50g dark 70% chocolate.
- Creamed 175g molasses sugar with 125g unsalted butter.
- Beat in 2 large eggs, one by one.
- Stirred in the pumpkin and ginger.
- Mixed in 200g flour (half spelt, half white), 2 tsp baking powder, 1 tsp ground ginger 1 tsp allspice, a grating or two of nutmeg and 1/8 tsp ground cloves.
- Stirred in the chocolate and spooned into twelve muffin cases.
- Baked at 180C for 20 minutes, left to cool for 5 minutes then turned out onto a wire rack to cool completely.
- Beat 100g icing sugar with 125g mascarpone until smooth.
- Stirred in 2 tbsp of pumpkin butter.
- Spread onto the cooled cupcakes and decorated with slices of crystallised ginger.
The cakes tasted like a Jamaica ginger cake, according to CT, only not nearly as sweet and considerably more substantial. The lumps of ginger were nice and chewy and the chocolate chunks a welcome addition. Amazingly, with all these strong flavours, the pumpkin was detectable, in both the cake and topping. In fact, CT, in uncharacteristically techie mood, summed it up as being "like the html behind the blog". He also noticed it left a clean and refreshing taste in the mouth.