Spicy pumpkin cake with caramel glaze

Pumpkin is a seasonal vegetable during the winter and is a popular vegetable in America and Europe for making desserts .It is a pretty looking vegetable in shades of yellow and orange color with a slightly bitterly sweet pulp.The pumpkin seeds are also used in food in Asian countries which has a nutty flavor.
Even in India in the month of December the vegetable market is full of beautiful looking pumpkins so I could not resist myself trying Pumpkin cake for the first time.I tuned my basic cake recipe slightly to accommodate the addition of pumpkin pulp in my cake.
It turned out to be amazing..soft and full of flavor from the spice and pumpkin .We all liked it and will make it again with the leftover pulp which i have stored safely in refrigerator.

Ingredients
1.Pumpkin(1)
2.Clove (ground and strained 1/2 tbsp)
3.Cinnamon(ground and strained 1 tbsp)
4.Sugar (powdered 7 tbsp)
5.Vegetable oil (6 tbsp)
6.Refined flour(7 tbsp)
7.Eggs(3)
8.Baking powder(1/2 tsp)
9.Powdered sugar (3 tbsp) for caramelised topping
10.Dark Chocolate ( 50gms chopped)
11.Egg whites(2 eggs)
12.Vanilla (1/2 tsp)

Pumpkin puree

 

1. Cut the pumpkin into halves and bake in oven at  170 to 200 degrees for 30 minutes till it gets tender.
2. Scoop out  the flesh.
3. Puree in the mixer grinder

 

Preparation

1. Grease and flour a 1/2 kg aluminium or silicon mold
2. Measure and strain flour and baking powder.
3. Separate 3 egg whites from the yolk.
4. Beat the egg whites till peaks dont form.
5. Add vanilla and vegetable oil to the yolk.
6. Slowly add the yolk to the egg white  and beat.
7. Add suagar and beat.
8. Add the spices and 4 tbsp of pumpkin puree.
9. slowly fold the flour and mix till it forms a uniform mixture.do not beat.
10. Add the chopped chocolates and mix.
11. Bake in preheated oven at 170 degrees for 30 minutes till the fork run through the cake comes clean.
12. Take off the cake and cool

.