‘Spiced Pumpkin Latte’ Bundt Cakes
Makes 6 mini Bundt cakes - for these I used Heritage Bundtlette tin from Nordic Ware
For the Sponge
130ml Vegetable Oil
120g Plain Flour
1/2 tsp Bicarbonate of Soda
1 tsp Ground Cinnnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1 tsp Vanilla Bean Paste
Pinch of Salt
165g Golden Caster Sugar
150g Grated Pumpkin
40g Roasted Pecans (Chopped)
For the Coffee Ganache
165ml Whipping Cream
80g White Chocolate
15g Coffee Beans
15ml Strong Freshly Brewed Espresso
Pecan Praline Paste
100g Pecan Nuts
70g Caster Sugar
1/4 tsp Salt
The day before you want to make the Bundts, place the coffee beans in the whipping cream and leave to infuse in the fridge overnight.
The next day, remove the coffee beans and place 45g of the whipping cream in a saucepan along with the glucose, honey & espresso. Heat gently until the glucose and honey has melted.
Meanwhile melt the white chocolate in a microwave, or in a bowl over barely simmering water.
Once melted, add the warm cream mixture to the chocolate. This should be done gradually in 3 to 4 parts mixing after each addition.
Stir in the remaining 120g of cold cream, and place in the fridge for a minimum of 2 hours.
Pecan Praline Paste
Place the sugar in a pan over a medium heat until golden brown.
Once you have a golden caramel, remove from the heat and stir in the pecans. Be careful as the caramel will be very hot!
Tip out onto a tray and leave to cool. When cooled, place the pecan caramel mix into a food processor and blitz until a smooth paste forms. This will take at least 10 minutes, add the salt and set aside.
Pre-heat the oven to 180 degrees C or 160 fan.
Sift together the flour with the spices, bicarbonate of soda and salt.
Mix together all the ingredients, except the pumpkin and pecans, once the mixture is well combined then stir in the pumpkin and pecans.
Fill your Bundt moulds 3/4 full and place in the oven and bake for 20 mins, or until an inserted skewer comes out clean.
Leave to cool for a little while before turning out, taking care as these are very delicate sponges.
Once the cakes are cool, and you’re ready to serve, place some of the pecan praline at the bottom of the hole in the middle, and fill to half way up.
Remove the ganache from the fridge. Use a hand whisk or a free standing mixer to whisk the ganache to soft peaks. Place the whipped ganache in a piping bag and pipe a generous amount on top of the praline.