Balboa Kitchen

http://thecinnaman.com/pumpkin-olive-oil-grapefruit-cake

Ingredients

Instructions

  1. Preheat the oven to 350 °F/180 °C.
  2. Lightly oil a 8 1/2 × 4 1/2 inch loaf pan and line it with parchment paper.
  3. In a stand mixer or hand one fitted with a whisk attachment, beat both sugars, olive oil, and the 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 and gently stir them in.
  6. Finally, fold in the pumpkin purée and grapefruit juice gently.
  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, frost with the salted whipped chocolate ganache.
  10. For the ganache, place the chopped chocolate in a large bowl.
  11. In a saucepan over medium heat, warm the heavy cream until you see the first bubble.
  12. Pour the hot heavy cream over the chopped chocolate and let it stand for 30 seconds.
  13. Stir the mixture to ensure the chocolate is completely dissolved.
  14. Cover the bowl and place it in the fridge for at least 45 minutes.
  15. In a stand mixer fitted with the whisk attachment, whisk the ganache for 3 minutes or until it becomes creamy and fluffy.
  16. Frost the cake and sprinkle with sea salt.
  17. Slice and serve.

JSON

{
    "author": "Majed Ali",
    "canonical_url": "http:\/\/thecinnaman.com\/pumpkin-olive-oil-grapefruit-cake",
    "category": "Layered Cakes and Cheesecakes",
    "cook_time": 50,
    "cuisine": "Middle Eastern",
    "description": "A vibrant and warm pumpkin, olive oil, and grapefruit cake topped with salted whipped chocolate ganache.",
    "host": "thecinnaman.com",
    "image": "http:\/\/thecinnaman.com\/images\/pumpkin_olive_oil_grapefruit_cake.jpg",
    "ingredient_groups": [
        {
            "ingredients": [
                "1\/2 cup + 1 tablespoon \/ 125 ml olive oil",
                "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 of milk chocolate bar (finely chopped)",
                "250ml heavy cream",
                "1 or 2 tablespoon of sea salt"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "1\/2 cup + 1 tablespoon \/ 125 ml olive oil",
        "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 of 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 a 8 1\/2 \u00d7 4 1\/2 inch loaf pan and line it with parchment paper. In a stand mixer or hand one fitted with a whisk attachment, beat both sugars, olive oil, and the 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 and gently stir them in. Finally, fold in the pumpkin pur\u00e9e and grapefruit juice gently. 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, frost with the salted whipped chocolate ganache. For the ganache, place the chopped chocolate in a large bowl. In a saucepan 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 ensure 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 the whisk attachment, whisk the ganache for 3 minutes or until it becomes creamy and fluffy. Frost the cake and sprinkle with sea salt. Slice and serve.",
    "instructions_list": [
        "Preheat the oven to 350 \u00b0F\/180 \u00b0C.",
        "Lightly oil a 8 1\/2 \u00d7 4 1\/2 inch loaf pan and line it with parchment paper.",
        "In a stand mixer or hand one fitted with a whisk attachment, beat both sugars, olive oil, and the 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 and gently stir them in.",
        "Finally, fold in the pumpkin pur\u00e9e and grapefruit juice gently.",
        "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, frost with the salted whipped chocolate ganache.",
        "For the ganache, place the chopped chocolate in a large bowl.",
        "In a saucepan 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 ensure 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 the whisk attachment, whisk the ganache for 3 minutes or until it becomes creamy and fluffy.",
        "Frost the cake and 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 specified"
    },
    "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",
    "attempts": [
        "recipe-scrapers exception: No Recipe Schema found at http:\/\/thecinnaman.com\/pumpkin-olive-oil-and-orange-cake\/.",
        "recipe-scrapers exception: No Recipe Schema found at http:\/\/thecinnaman.com\/pumpkin-olive-oil-and-orange-cake\/."
    ]
}