Tortine
Check the texture of the cooked, blended pumpkin. It should be thick and firm, like a purée, not a runny cream.
To make it, just cook the pumpkin in a pan with a little water, then blend it.
Tip: If the purée is very watery, dry it out in a pan for a few minutes, stirring often. Then let it cool before using it.
Preheat a conventional oven to 175 °C. Carefully oil the 2-serving mould, paying special attention to the grooves and corners.
Tip: A thin, even layer of oil makes it easier to get the cake out after baking.
Put 70 g of pumpkin purée, the sugar, oil, soy milk and, if you like, the vanilla into the blender. Blend briefly until smooth.
Tip: Make sure the pumpkin purée is completely cold before adding it to the other ingredients.
Add the flour, baking powder, salt, cinnamon and nutmeg to the blender. Pulse very briefly, only until the flour is no longer visible.
Tip: Do not overwork the batter: as soon as the flour disappears, switch off the blender.
Pour the batter into the oiled mould, filling it no more than two thirds of the way up.
Tip: Do not go above two thirds: the cake rises as it bakes and could overflow.
Bake in a conventional oven preheated to 175 °C for about 40–45 minutes. The exact time can vary slightly depending on your oven and mould.
Tip: Start checking after 40 minutes by inserting a skewer into the centre of the cake.
The cake is ready when a skewer inserted in the centre comes out clean or with a few dry crumbs. If there is still wet batter, bake for a few more minutes.
Tip: The pumpkin makes the cake naturally moist: judge it by the skewer, not just the colour outside.
Take the cake out of the oven and let it rest in the mould for about 10 minutes. Turn it out gently and move it to a wire rack until completely cool.
Tip: Do not turn it out straight away: while it is still very hot it is more fragile and could break.
Before using it, stir the Pumpkin Spice Syrup well to mix back in the pulp that settles at the bottom. Pour it over the cooled cake, or add it to each slice when serving.
Tip: You can make it by following the full Pumpkin Spice Syrup recipe. (tap the words “Pumpkin Spice Syrup recipe” to open it)
Sofi’s tips