{"id":95,"date":"2012-04-14T06:10:00","date_gmt":"2012-04-14T06:10:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/04\/14\/pumpkin-ginger-cake\/"},"modified":"2020-08-17T02:18:45","modified_gmt":"2020-08-17T02:18:45","slug":"pumpkin-ginger-cake","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/04\/14\/pumpkin-ginger-cake\/","title":{"rendered":"Pumpkin & Ginger Cake"},"content":{"rendered":"
\"\"<\/a><\/div>\n

This cake has come about as a member of the Facebook Group, Thermomixers<\/a>\u00a0requested that the recipe be converted to the Thermomix.<\/p>\n

The conversion isn’t as easy as a normal cake because the butter is heated with the sugars and the eggs need to be beaten into the pumpkin. A hot bowl and raw eggs do not mix, so the recipe steps have altered to suit the Thermomix method. Recipe developed for the TM31.<\/div>\n
\u00a0<\/b><\/div>\n
Pumpkin & Ginger Cake<\/b><\/div>\n
<\/div>\n
220g chopped peeled pumpkin<\/div>\n
<\/div>\n
Steam on Varoma for 15 to 18 minutes. Place pumpkin in the refrigerator to cool for around 20 – 30 minutes.<\/div>\n
Empty TM bowl and dry thoroughly.<\/div>\n
<\/div>\n
Add to bowl:<\/i><\/div>\n
100g brown sugar<\/div>\n
140g Golden Syrup<\/div>\n
125g butter, chopped<\/div>\n
<\/div>\n
Heat on 80 degrees, speed 2 – 3 for 4 minutes.<\/div>\n
Leave in bowl while pumpkin is cooling.<\/div>\n
<\/div>\n
Pre heat oven to 180C, grease and line a deep 20cm cake tin. (Recipe says a square tin, but I used a round one)<\/div>\n
<\/div>\n
Once pumpkin has cooled, add it to the sugar and butter mixture and blend for 30 seconds on speed 4.<\/div>\n
<\/div>\n
Add to bowl:<\/i><\/div>\n
2 eggs
\nBlend on speed 2 for a few seconds.Sift into bowl:<\/i><\/div>\n
140g SR Flour<\/div>\n
1 Tbsp ground ginger<\/div>\n
1 tsp bi-carb soda<\/div>\n
<\/div>\n
Mix on dough setting for 10 seconds. Scrape down and under mixture with spatula. Mix on dough setting for another 10 seconds.<\/div>\n
<\/div>\n
Place in tin and bake for 45 minutes. Cool in tin.<\/div>\n
<\/div>\n
As I sat down to write this recipe, I inserted the title and said to myself, “Ginger! Oh @#$%!”<\/div>\n
I’d forgotten to add the ginger to the dry ingredients! So, I raced into the kitchen,grabbed the cake out of the oven and stirred in the ginger. Fingers crossed!!<\/div>\n
Whew! It worked fine. It’s very moist and quite delicious.
\nThanks Sarah.<\/p>\n
<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This cake has come about as a member of the Facebook Group, Thermomixers\u00a0requested that the recipe be converted to the Thermomix. The conversion isn’t as easy as a normal cake because the butter is heated with the sugars and the eggs need to be beaten into the pumpkin. A hot bowl and raw eggs do…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[162,177],"tags":[9,120,121,8],"class_list":{"0":"post-95","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes","8":"category-thermomix","9":"tag-cake","10":"tag-ginger","11":"tag-pumpkin","12":"tag-thermomix","13":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/04\/Pumpkin-ginger-Cake-cut.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1x","jetpack-related-posts":[{"id":1574,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/09\/16\/light-pumpkin-fruit-cake\/","url_meta":{"origin":95,"position":0},"title":"Light Pumpkin Fruit Cake","date":"September 16, 2020","format":false,"excerpt":"I love light fruit cakes - delicious soft cake surrounded by juicy pump fruit. This one is a ripper. So easy to make, it's just the cooling down that takes the time. I only use 60g sugar as the dried fruits add sweetness. Add more if you like sweet cakes.\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/09\/Pumpkin-FC-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":179,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/04\/22\/thermomix-sponge-cake\/","url_meta":{"origin":95,"position":1},"title":"Thermomix Sponge Cake","date":"April 22, 2010","format":false,"excerpt":"Yes! You can make a sponge cake in the Thermomix. The recipe is one I normally make in my beloved Kitchen Aid. It has never failed for me, even once when I left out one of the raising agents. When whipping eggs or egg whites in the Thermomix, it's advisable\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":105,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/03\/11\/bacon-pumpkin-mini-quiches\/","url_meta":{"origin":95,"position":2},"title":"Bacon & Pumpkin Mini Quiches","date":"March 11, 2012","format":false,"excerpt":"I made these little morsels after another recipe I tried failed. They're delicious and very easy. The quantities have been estimated as I didn't measure anything! \u00a0 Mini Bacon & Pumpkin Quiches \u00a0 100g matured cheese, chunked 25g Parmesan cheese, sliced 400 \u2013 500g butternut pumpkin, peeled and chunked 2\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3025,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/12\/28\/tmx-carrot-cake\/","url_meta":{"origin":95,"position":3},"title":"TMX Carrot Cake","date":"December 28, 2023","format":false,"excerpt":"This is my favourite Carrot Cake. The Thermomix makes easy work of the carrot and the walnuts, while mixing the batter to perfection. I always make it in a bundt tin so I can get maximum Cream Cheese Frosting! It can also be made in a small baking dish. I've\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/12\/Carrot-Cake-scaled.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":12,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/02\/11\/mars-bar-chocolate-cake\/","url_meta":{"origin":95,"position":4},"title":"Mars Bar Chocolate Cake","date":"February 11, 2015","format":false,"excerpt":"I've updated this recipe to make it a little easier. It's a wonderful cake. This time, I'm making it for a friend's 70th birthday. When my son became engaged to our lovely daughter in law, I offered to make the wedding cakes. Looking back, I obviously didn't realise the enormity\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2015\/02\/choc-chunks.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1238,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/06\/29\/pineapple-fruit-cake\/","url_meta":{"origin":95,"position":5},"title":"Pineapple Fruit Cake","date":"June 29, 2020","format":false,"excerpt":"This recipe came from a very old recipe lift out from a Women's Weekly magazine. My Mum used to keep all those lift outs. They were fantastic as they were themed. So, this particular lift out was all about tinned pineapple. The cake is a lovely moist one and is\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/06\/Pineapple-Fruit-CakeTN-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/95","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=95"}],"version-history":[{"count":4,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/95\/revisions"}],"predecessor-version":[{"id":1458,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/95\/revisions\/1458"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/435"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=95"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=95"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=95"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}