Are we the luckiest creatures on the planet? Us, humans? Mum?
I didn’t see it coming. How could I? Just a few minutes earlier his greatest concern was the flavour of the cough sirup. Although the pharmacist claimed that there is no alcohol in it I still blame the cough sirup! After I consoled myself, I asked a question back – which is the mighty weapon when you need one. “Why do you think we humans, could be the luckiest ones?”
“Because if we need water we just turn the tap on and if we need any food we go to the market. It’s not the same for animals, they have to find water and hunt for food…So, do you think we are the luckiest creatures on the planet? Mum?”
I don’t have all the answers, sometimes I am not even close to the answer but I know one thing – we are certainly lucky enough to be able to produce things and make ourselves and others happy. We are lucky to have each other in our lives and for that we should be thankful! Which brings me to the subject of this post.
I did a little research and I found out that Thanksgiving comes to Canada first! I also consulted my husband’s family (the part that live in Canada), to confirm that pumpkin pie is the dessert for that occasion. I was all set for the project. But while I was organising my thoughts on pumpkin pie, this cake was coming back to me over and over again. One learns very fast that ignoring a food urge makes no sense at all. It will find its way to the kitchen and our dinner table anyway! Therefore one should embrace new ideas and go for it.
So, this is not going to be a post about a pumpkin pie. That post will need to wait some other Thanksgiving still to come. Instead we are indulging ourselves with this gorgeous pumpkin cake. I have to say the inspiration came from this carrot cake I made some time ago. I simply love that cake batter and I knew it’d go nicely with pumpkin.
I wonder if we can count this as an Thanksgiving treat? If not, well it is simple a treat, no reason needed.
250 gr sugar
250 ml vegetable oil
300 gr plain flour
120 gr oats
80 gr raisins
1 1/2 teaspoon aluminium free baking powder
1/2 teaspoon sea salt
1 vanilla pod
1 teaspoon ginger powder
1 teaspoon cardamom powder
For the icing:
200 gr butter (room temperature)
500 gr cream cheese
200 gr icing sugar
zest of 1 lemon
1 teaspoon cardamom (optional)
Preheat oven to 180C. Grease and line with baking paper three 6″ round baking tins.
Separate egg yolk from egg whites. Whisk egg yolks with sugar for a few minutes until the batter beomes light and fluffy. Reduce the speed of mixer and add oil slowly to it.
Mix the flours with the sea salt and baking powder. Fold into the egg mixture.
Grate pumpkin and add to the flour and egg mixture. Scrape vanilla pod and add to the mixture (or use 1/2 teaspoon of vanilla paste). Chop raisins and add them to the flour mix as well. Mix until all is combined.
In a separate bowl mix egg whites (with a pinch of salt) until soft peaks form and add to the cake batter, stirring gently with spatula.
Separate cake batter into three portions (just over 500 gr each). Pour into the baking tins and bake all three cakes at the same time for 40-45 minutes.
Leave on the cooling rack until is cooled completely before assembling.
For the icing, you need to whisk soft butter with icing sugar for 3-4 minutes. Add creme cheese, lemon zest, cardamom if using and whisk until it’s very creamy.
Assembling the cake:
This cake bakes nice and evenly but just in case you need to trim the cake so it’s level, do it before adding frosting.
Place one of the three cakes on the cake plate. Add one full spoon of the frosting and spread with a spatula evenly. Place the second cake on the top and do the same with the frosting. On the third cake add twice the amount of the frosting and spread evenly. Frost the whole cake with the rest of the icing. Decorate the way you like. Enjoy!