Ginger Pumpkin Roulade
Serves 6-8 Prep Time: 45 min Bake Time: 10 minIngredients
1/2 pound fresh pumpkin, cubed 1/2 pound pumpkin puree
(preferably a Cinderella Pumpkin) 1 cup flour
12 ounces mascarpone cheese 1/2 teaspoon baking soda
6 tablespoons unsalted butter 1/2 teaspoon baking powder
2 tablespoons heavy cream 1/2 teaspoon salt
1/2 cup brown sugar 1 teaspoon cinnamon
2 teaspoons cinnamon 1 teaspoon ginger
1/4 teaspoon nutmeg 1/2 teaspoon nutmeg
1/2 teaspoon ginger 3 eggs
1 tbsp crystallized ginger 1 cup brown sugar
To cube a pumpkin, see the page for Cutting an Acorn Squash. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour half into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare and bake the cake. Then, puree the remaining pumpkin without any other ingredients.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together eggs and brown sugar. Add in the dry mixture and the pureed pumpkin. Pour it onto a baking sheet with a Weston Baking Mat on top and bake ten minutes or until an inserting toothpick comes out clean.