Pumpkin and Apple Sponge Cake
Thermomix Recipe
Pumpkin, Apple, and Cream Cheese Cake is a delightful dessert that blends natural sweetness with creamy texture for a perfectly balanced treat. Moist and satisfying, this cake features pumpkin and apples combined with rich cream cheese, creating a dessert that is both comforting and nutritious. 🎃…
Ingredients
- 300 g pumpkin flesh — cut in pieces (3 cm)
- 200 g apples — peeled, cored, quartered
- 150 g rolled oats
- 5 eggs
- 150 ml sunflower oil — plus extra for greasing
- 200 g plain flour
- 50 g pecan nuts
- 100 g raisins
- 220 g brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 300 g full fat cream cheese
- 150 g sugar
- 50 g unsalted butter — soft
- 10 ml lemon juice
Instructions
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- Preheat oven to 170°C and grease a springform cake tin (Ø 28 cm).
- Place pecans in mixing bowl and toast 5 min/Varoma/speed 1. Roughly chop 2 sec/speed 4 then transfer to a bowl and set aside for garnish.
- Place pumpkin and apples in mixing bowl then grate 7 sec/speed 5. Scrape down sides of mixing bowl with spatula then grate again 3 sec/speed 5.
- Add oats, raisins, brown sugar, oil, cinnamon, nutmeg, ground cloves and eggs then mix 10 sec/reverse/speed 4.
- Add flour and baking powder then mix 10 sec/reverse/speed 4. Transfer mixture to prepared tin and bake for 50-55 minutes (170°C) until a skewer inserted in center comes out clean. Meanwhile, clean mixing bowl.
- Allow sponge to cool in tin for 15 minutes before removing to a wire rack to cool completely (approximately 30-40 minutes).
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- Place sugar in mixing bowl and grind 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
- Add butter, cream cheese and lemon juice then mix 30 sec/speed 4. Spread topping over cooled cake then sprinkle with reserved toasted and chopped nuts. Serve in slices, or store in fridge, removing 30 minutes before needed to bring back to room temperature.