Balboa Kitchen

https://www.thecinnaman.com/pumpkin-olive-oil-grapefruit-cake-with-salted-whipped-chocolate-ganache

Ingredients

Instructions

  1. Preheat the oven to 350 °F/180 °C. Lightly oil an 8 1/2 × 4 1/2 in./ 22 × 11cm loaf pan and line it with parchment paper.
  2. In a stand mixer or hand one fitted with whisk attachment, beat both sugars, olive oil and the grapefruit zest until combined and smooth.
  3. Gradually beat in the eggs, one by one, until it's well incorporated and the batter becomes light.
  4. Sift all the dry ingredients and gently stir them in. Finally, fold in the pumpkin purée and lemon juice gently. You don't want to lose the air by over folding otherwise you will end up with dense cake.
  5. Pour the batter into the prepared pan and bake in the center of the oven for around 50 minutes, or until a wooden skewer inserted into the cake comes out clean.
  6. Remove from the oven, let cool in the pan for 10 minutes, then tip it out onto a wire rack. When the cake is completely cool.
  7. FOR THE SALTED WHIPPED CHOCOLATE GANACHE: Place the chopped chocolate in a large bowl or stand mixer bowl (if using). In a sauce pan over medium heat warm the heavy cream until you see the first bubble.
  8. Pour the hot heavy cream over the chopped chocolate and let it stand for 30 seconds.
  9. Stir the mixture to make sure the chocolate is completely dissolved. Cover the bowl, and place it in the fridge for at least 45 minutes.
  10. In a stand mixer fitted with whisk attachment on a medium whisk the ganache for 3 minutes or until it becomes creamy and fluffy.
  11. Frost the cake with whipped ganache and sprinkle sea salt, slice & serve.

JSON

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    "author": "Majed Ali",
    "canonical_url": "https:\/\/www.thecinnaman.com\/pumpkin-olive-oil-grapefruit-cake-with-salted-whipped-chocolate-ganache",
    "category": "Layered Cakes and Cheesecakes",
    "cook_time": 50,
    "cuisine": "Middle Eastern",
    "description": "A delicious pumpkin, olive oil and grapefruit cake topped with a salted whipped chocolate ganache.",
    "host": "The Cinnaman",
    "image": null,
    "ingredient_groups": [
        {
            "ingredients": [
                "1\/2 cup + 1 tablespoon \/ 125 ml olive oil, plus more for the pan",
                "3\/4 cups \/ 150g granulated or caster sugar",
                "1\/4 cup \/ 50g dark brown sugar",
                "Finely grated zest of 1\/2 organic or unwaxed grapefruit",
                "3 eggs",
                "1 2\/3 cups \/ 200g all-purpose flour",
                "1 1\/2 teaspoons baking powder",
                "1\/2 teaspoon baking soda",
                "1\/2 teaspoon ground cardamom",
                "1\/2 teaspoon ground cinnamon",
                "1\/2 teaspoon ground ginger",
                "Pinch of ground cloves",
                "1\/4 teaspoon fine sea salt",
                "1 cup \/ 250g cooked pumpkin pur\u00e9e, canned or home-made",
                "1 teaspoon grapefruit juice"
            ],
            "purpose": null
        },
        {
            "ingredients": [
                "250g good quality milk chocolate bar (finely chopped)",
                "250ml heavy cream",
                "1 or 2 tablespoon of sea salt"
            ],
            "purpose": "FOR THE SALTED WHIPPED CHOCOLATE GANACHE."
        }
    ],
    "ingredients": [
        "1\/2 cup + 1 tablespoon \/ 125 ml olive oil, plus more for the pan",
        "3\/4 cups \/ 150g granulated or caster sugar",
        "1\/4 cup \/ 50g dark brown sugar",
        "Finely grated zest of 1\/2 organic or unwaxed grapefruit",
        "3 eggs",
        "1 2\/3 cups \/ 200g all-purpose flour",
        "1 1\/2 teaspoons baking powder",
        "1\/2 teaspoon baking soda",
        "1\/2 teaspoon ground cardamom",
        "1\/2 teaspoon ground cinnamon",
        "1\/2 teaspoon ground ginger",
        "Pinch of ground cloves",
        "1\/4 teaspoon fine sea salt",
        "1 cup \/ 250g cooked pumpkin pur\u00e9e, canned or home-made",
        "1 teaspoon grapefruit juice",
        "250g good quality milk chocolate bar (finely chopped)",
        "250ml heavy cream",
        "1 or 2 tablespoon of sea salt"
    ],
    "instructions": "Preheat the oven to 350 \u00b0F\/180 \u00b0C. Lightly oil an 8 1\/2 \u00d7 4 1\/2 in.\/ 22 \u00d7 11cm loaf pan and line it with parchment paper. In a stand mixer or hand one fitted with whisk attachment, beat both sugars, olive oil and the grapefruit zest until combined and smooth. Gradually beat in the eggs, one by one, until it's well incorporated and the batter becomes light. Sift all the dry ingredients and gently stir them in. Finally, fold in the pumpkin pur\u00e9e and lemon juice gently. You don't want to lose the air by over folding otherwise you will end up with dense cake. Pour the batter into the prepared pan and bake in the center of the oven for around 50 minutes, or until a wooden skewer inserted into the cake comes out clean. Remove from the oven, let cool in the pan for 10 minutes, then tip it out onto a wire rack. When the cake is completely cool. FOR THE SALTED WHIPPED CHOCOLATE GANACHE: Place the chopped chocolate in a large bowl or stand mixer bowl (if using). In a sauce pan over medium heat warm the heavy cream until you see the first bubble. Pour the hot heavy cream over the chopped chocolate and let it stand for 30 seconds. Stir the mixture to make sure the chocolate is completely dissolved. Cover the bowl, and place it in the fridge for at least 45 minutes. In a stand mixer fitted with whisk attachment on a medium whisk the ganache for 3 minutes or until it becomes creamy and fluffy. Frost the cake with whipped ganache and sprinkle sea salt, slice & serve.",
    "instructions_list": [
        "Preheat the oven to 350 \u00b0F\/180 \u00b0C. Lightly oil an 8 1\/2 \u00d7 4 1\/2 in.\/ 22 \u00d7 11cm loaf pan and line it with parchment paper.",
        "In a stand mixer or hand one fitted with whisk attachment, beat both sugars, olive oil and the grapefruit zest until combined and smooth.",
        "Gradually beat in the eggs, one by one, until it's well incorporated and the batter becomes light.",
        "Sift all the dry ingredients and gently stir them in. Finally, fold in the pumpkin pur\u00e9e and lemon juice gently. You don't want to lose the air by over folding otherwise you will end up with dense cake.",
        "Pour the batter into the prepared pan and bake in the center of the oven for around 50 minutes, or until a wooden skewer inserted into the cake comes out clean.",
        "Remove from the oven, let cool in the pan for 10 minutes, then tip it out onto a wire rack. When the cake is completely cool.",
        "FOR THE SALTED WHIPPED CHOCOLATE GANACHE: Place the chopped chocolate in a large bowl or stand mixer bowl (if using). In a sauce pan over medium heat warm the heavy cream until you see the first bubble.",
        "Pour the hot heavy cream over the chopped chocolate and let it stand for 30 seconds.",
        "Stir the mixture to make sure the chocolate is completely dissolved. Cover the bowl, and place it in the fridge for at least 45 minutes.",
        "In a stand mixer fitted with whisk attachment on a medium whisk the ganache for 3 minutes or until it becomes creamy and fluffy.",
        "Frost the cake with whipped ganache and sprinkle sea salt, slice & serve."
    ],
    "language": "en",
    "nutrients": {
        "calories": null,
        "carbohydrateContent": null,
        "proteinContent": null,
        "fatContent": null,
        "saturatedFatContent": null,
        "transFatContent": null,
        "cholesterolContent": null,
        "sodiumContent": null,
        "fiberContent": null,
        "sugarContent": null,
        "servingSize": null
    },
    "prep_time": 10,
    "ratings": 0,
    "site_name": "The Cinnaman",
    "title": "Pumpkin, Olive Oil and Grapefruit Cake with Salted Whipped Chocolate Ganache",
    "total_time": 60,
    "yields": "Serves 8-10",
    "v": "openai",
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