some more pumpkin Charlie Brown ….


Well …. , Thanksgiving is long gone, and Christmas is knocking on the door. I am not particularly fond of pumpkin pie, but a cake is a different story. Banana cake, zucchini cake (this will be the subject to a later blog), and pumpkin cake.

It is quite interesting, if you apply heat to this hard unyielding vegetable, solid enough to break your favorite kitchen utensil … but heat it ….. and it turns into this fragile, silky pulp.

I like my pumpkin roasted. It removes some of the liquid of the flesh and intensifies the flavor. Married with some spices, it gives you a base for the most delicate cake.

Below I have a recipe for a light pumpkin cake, oil based rather than buttery. If you feel adventurous enough, you can substitute the vegetable oil with a mild and sweet olive oil.

So, now you have a cake. What now. Here are the options:

        1. Glaze it with chocolate
        2. Eat it plain with ice cream
        3. Whipped cream would be a very Viennese option …….
        4. All of the above ….. or:
        5. drizzle it with some orange liquor …. brush it with orange marmalade …. decorate with dried fruits and ….

…. presto …. you got a Christmas cake. And …. you still can

        1. Glaze it with chocolate
        2. Eat it plain with ice cream
        3. Whipped cream would be a very Viennese option ……



100     g          Vegetable oil
25       g          Pumpkin seed oil
250     g          Dark brown sugar
460     g          Pumpkin
3          pc        Whole eggs
250     g          Granulated sugar
320     g          All purpose flour
½         tsp      ground nutmeg
½         tsp      ground cinnamon
½         tsp      ground cloves
½         tsp      ground ginger
1          tsp      baking soda
½         tsp      Fleur de sel
60       g          Walnuts
60       g          Raisins


    •      Pre-heat oven to 175 degrees C. Grease one 24 cm gugelhupf mold or a loaf tin.
    •      Roast the pumpkin in you oven for about 30 min or until tender
    •      Cream oil, beaten eggs, pumpkin and vanilla together
    •      Sift the flour, sugar, baking-soda, ground nutmeg, ground ginger, ground cinnamon, ground cloves and fleur de sel together.
    •      Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts.
    •      Pour batter into the prepared pan
    •      Bake at 175 degrees C for 1 hour or until a toothpick inserted in the middle comes out clean.
    •      Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners’ sugar or decorate with dried fruits

Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

2 thoughts on “some more pumpkin Charlie Brown ….

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