Balboa Kitchen

URL_NOT_PROVIDED_IN_HTML

Ingredients

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. Lightly oil an 8 1/2 × 4 1/2 in / 22 × 11cm loaf pan and line it with parchment paper.
  3. In a stand mixer or hand mixer fitted with whisk attachment, beat both sugars, olive oil, and grapefruit zest until combined and smooth.
  4. Gradually beat in the eggs, one by one, until well incorporated and the batter becomes light.
  5. Sift all the dry ingredients together and gently stir them in.
  6. Finally, fold in the pumpkin purée and grapefruit juice gently. Don’t over-mix otherwise, the cake will be dense.
  7. 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.
  8. Remove from the oven, let cool in the pan for 10 minutes, then tip it out onto a wire rack.
  9. When the cake is completely cool, prepare the ganache. Place the chopped chocolate in a large bowl or stand mixer bowl.
  10. In a saucepan over medium heat, warm the heavy cream until the first bubble appears.
  11. Pour the hot cream over the chopped chocolate and let it stand for 30 seconds.
  12. Stir the mixture to ensure the chocolate is completely dissolved.
  13. Cover the bowl and place it in the fridge for at least 45 minutes.
  14. Using a stand mixer fitted with the whisk attachment, whisk the ganache on medium for 3 minutes or until it becomes creamy and fluffy.
  15. Frost the cake with whipped ganache, sprinkle with sea salt, slice, and serve.

JSON

{
    "author": "Majed Ali",
    "canonical_url": "URL_NOT_PROVIDED_IN_HTML",
    "category": "Layered Cakes and Cheesecakes",
    "cook_time": 50,
    "cuisine": "Middle Eastern",
    "description": "Pumpkin, olive oil and grapefruit cake with salted whipped chocolate ganache.",
    "host": "The Cinnaman",
    "image": "IMAGE_URL_NOT_PROVIDED_IN_HTML",
    "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 homemade",
                "1 teaspoon grapefruit juice"
            ],
            "purpose": null
        },
        {
            "ingredients": [
                "250g good quality milk chocolate bar (finely chopped)",
                "250ml heavy cream",
                "1 or 2 tablespoons 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 homemade",
        "1 teaspoon grapefruit juice",
        "250g good quality milk chocolate bar (finely chopped)",
        "250ml heavy cream",
        "1 or 2 tablespoons 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 mixer fitted with whisk attachment, beat both sugars, olive oil, and grapefruit zest until combined and smooth. Gradually beat in the eggs, one by one, until well incorporated and the batter becomes light. Sift all the dry ingredients together and gently stir them in. Finally, fold in the pumpkin pur\u00e9e and grapefruit juice gently. Don\u2019t over-mix otherwise, the cake will be dense. 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, prepare the ganache. Place the chopped chocolate in a large bowl or stand mixer bowl. In a saucepan over medium heat, warm the heavy cream until the first bubble appears. Pour the hot cream over the chopped chocolate and let it stand for 30 seconds. Stir the mixture to ensure the chocolate is completely dissolved. Cover the bowl and place it in the fridge for at least 45 minutes. Using a stand mixer fitted with a whisk attachment, whisk the ganache on medium for 3 minutes or until it becomes creamy and fluffy. Frost the cake with whipped ganache, sprinkle with sea salt, slice, and 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 mixer fitted with whisk attachment, beat both sugars, olive oil, and grapefruit zest until combined and smooth.",
        "Gradually beat in the eggs, one by one, until well incorporated and the batter becomes light.",
        "Sift all the dry ingredients together and gently stir them in.",
        "Finally, fold in the pumpkin pur\u00e9e and grapefruit juice gently. Don\u2019t over-mix otherwise, the cake will be dense.",
        "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, prepare the ganache. Place the chopped chocolate in a large bowl or stand mixer bowl.",
        "In a saucepan over medium heat, warm the heavy cream until the first bubble appears.",
        "Pour the hot cream over the chopped chocolate and let it stand for 30 seconds.",
        "Stir the mixture to ensure the chocolate is completely dissolved.",
        "Cover the bowl and place it in the fridge for at least 45 minutes.",
        "Using a stand mixer fitted with the whisk attachment, whisk the ganache on medium for 3 minutes or until it becomes creamy and fluffy.",
        "Frost the cake with whipped ganache, sprinkle with sea salt, slice, and serve."
    ],
    "language": "en",
    "nutrients": {
        "calories": "NOT_PROVIDED",
        "carbohydrateContent": "NOT_PROVIDED",
        "proteinContent": "NOT_PROVIDED",
        "fatContent": "NOT_PROVIDED",
        "saturatedFatContent": "NOT_PROVIDED",
        "transFatContent": "NOT_PROVIDED",
        "cholesterolContent": "NOT_PROVIDED",
        "sodiumContent": "NOT_PROVIDED",
        "fiberContent": "NOT_PROVIDED",
        "sugarContent": "NOT_PROVIDED",
        "servingSize": "NOT_PROVIDED"
    },
    "prep_time": 20,
    "ratings": 0,
    "site_name": "The Cinnaman",
    "title": "Pumpkin, Olive Oil and Grapefruit Cake with Salted Whipped Chocolate Ganache",
    "total_time": 70,
    "yields": "1 loaf",
    "v": "openai",
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}