Something you might have not known, it was my birthday last week 😉 November, 1st – just so you know for all my birthdays to come! I don’t need presents, just lots of cake and you can bet that by the end of last Sunday I really had issues thinking about cake.
But like every year I have to make myself an amazing cake, so, yeah, forget about what I wrote before. I don’t need presents and I don’t need cake! Just people to share cake with 🙂 Last year I made myself a croquembouche: it was perhaps waaaay too ambitious and also didn’t turn out as perfectly as I would have liked but it tasted super good. This year I didn’t want to lock myself in the kitchen though. Even if, actually, the only reason I did last year was that I was too scared that my mini sous chefs would stick their fingers in caramel. I just needed something that would require a bit less brain power than the croquembouche.
Valentina Cappiello, an amazing Bloggallina and IFoodie, suggested me the so called Molly Cake, a basic sponge with whipped cream in the mixture by cake designer Molly Coppini that my sous chef covered with chocolate icing and crushed walnuts. Delicious! So, this was my birthday cake nr.1 this year and people who came to see me in the morning got to eat it 😀
Cake nr. 2 was basically the same but with cocoa in the mixture and I made a quark, cream and cocoa icing and covered everything with chocolate shaving – cake reserved for afternoon people. No picture here, sorry.
The long and the short of this is, this cake mixture is really super versatile and you can do pretty much anything with it. Surprise surprise, one week after my birthday I had to play with this recipe again and I went for something typical Austrian. I’ve been intrigued by pumpkin seed oil in sweets since I got addicted to Eis Greissler ‘s pumpkin seed oil ice cream (WOW is all I can say) and sure enough it works wonderfully with this sponge!!! I dare say it’s my best bake so far 😀 And just a little tip: it tastes even better on the next day!
250 gr flour
150 gr caster sugar
250 gr cream, whipped
100 gr pumpkin seed oil
70 gr crushed roasted pumpkin seeds
8 gr baking powder
Whisk the eggs and sugar until they are well combined and kind of bubbly. Add the pumpkin seed oil and pumpkin seeds and mix well. Gradually add in the flour and fold it gently in making sure there are no lumps. Now fold in the whipped cream until all the ingredients are well combined.
Preheat the oven, 160 degrees C.
Add the baking powder to the cake mixture and transfer it into a cake tin (20 cm diameter) that you lined with parchment paper. Bake the cake for about 50 minutes or until it’s golden brown and it passes the skewer test.
TORTA MORBIDISSIMA ALL’OLIO DI SEMI DI ZUCCA
250 g di farina
150 g di zucchero semolato
100 gr di olio di semi di zucca
70 gr di semi di zucca tostati e pestati nel mortaio
250 g di panna fresca, montata
8 g di lievito per dolci
Montate le uova e lo zucchero con una frusta fino a quando saranno belli spumosi. Aggiungete l’olio di semi di zucca e i semi e mischiate bene. Aggiungete la farina gradualmente mischiando dal basso verso l’alto fino a quando sarà ben amalgamata, assicurandovi che non ci siano grumi. Aggiungete ora piano piano la panna sempre delicatamente dal basso verso l’alto.
Preriscaldate il forno a 160 gradi.
Coprite uno stampo per torte di 20 cm di diametro con carta forno.
Aggiungete il lievito all’impasto e trasferite il tutto nello stampo. Cuocete in forno per circa 50 minuti o fino a quando la torta sarà dorata e passa il test dello stecchetto.
Fatela raffreddare, spolverizzate un po’ di zucchero a velo e servite 🙂