Pumpkin isn’t a huge staple of autumn in Australia, but, as we all know, it is in North America. I wanted to create something for the bakery that included the traditional flavor of pumpkin, but also wanted to directly honour my newly laid roots in Canada—hence the maple glaze. This cake is the perfect accompaniment to warming by the fire, alone with a book or with friends and conversation, an excellent vanilla ice cream and a bit of extra maple syrup on the side. The scent of it baking will warm the house and your spirits in equal measure.
Excerpted from Crust by Tom Moore with Rebecca Wellman. Copyright © 2024 Tom Moore and Rebecca Wellman. Photographs by Peter Bagi and Rebecca Wellman. Photo on page xiii by Dominic Hall. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Instructions
Ingredients
Pumpkin Seed Praline
¼ cup (35g) unsalted raw pumpkin seeds
¼ cup (35g) chopped raw walnuts
2 tsp light brown sugar, lightly packed
1 tsp light corn syrup
½ tsp maple syrup
¼ tsp kosher salt
⅛ tsp cayenne pepper
2 Tbsp (25g) finely chopped candied ginger
Teacake
2 eggs
⅓ cup (75ml) vegetable oil
1 cup (250 ml) pure pumpkin purée (see note)
1⅓ cups (200g) all-purpose flour
1 cup (200 g) granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp kosher salt
⅓ cup (50g) roughly chopped candied ginger
Bourbon Maple Glaze
¼ cup (60ml) maple syrup
2 Tbsp (30ml) water
1 Tbsp good-quality dark bourbon (optional, see note)
To Assemble
1 Tbsp clear corn syrup
1 Tbsp icing sugar
Method
Make the praline: Preheat the oven to 350°F (180°C). Line a large rimmed sheet pan with parchment paper.
Directly on the sheet pan, combine the pumpkin seeds, walnuts, brown sugar, corn syrup, maple syrup, salt, and cayenne. Mix thoroughly.
Bake for 7 minutes, then give everything a stir. Bake for another 5–10 minutes or until the sugar melts and begins to get sticky and the nuts are a little browned.
Give the mixture another stir and spread it out evenly. Let cool completely, then add the ginger, stirring well to incorporate all the pieces. (If making ahead, the praline can be stored in an airtight plastic bag at room temperature for up to 2 weeks.)
Make the teacake: Spray an 8½ × 4½-inch (22 × 11 cm) loaf pan with a neutral oil and carefully line it with parchment paper, cutting pieces to fit so they tuck nicely into the corners.
In a medium bowl, whisk together the eggs and oil. Add the pumpkin purée and stir well.
In another medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, allspice, cinnamon, ground ginger, cloves, and salt.
Using a large spatula, fold the flour mixture into the pumpkin mixture until just combined. Gently fold in the candied ginger.
Pour the batter into the prepared pan and gently smooth the top with a small spatula.
Bake for 40–50 minutes or until the loaf has risen and is golden brown on top, and a skewer inserted in the center comes out clean.
Make the glaze: Meanwhile, stir together the maple syrup, water, and bourbon (if using) in a small measuring jug.
Assemble the cake: As soon as the cake comes out of the oven, carefully pour the syrup over the loaf and let it absorb. Let cool completely in the pan on a wire rack, then carefully remove the cake from the pan and place it on a serving platter.
Brush the top of the loaf with corn syrup. Sprinkle the praline on top, patting it down gently to ensure it sticks. Dust with icing sugar, then slice to serve.
This cake will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
Kitchen Notes:
1. Cooked and puréed butternut squash is an excellent replacement for the pumpkin purée.
2. If you prefer not to use bourbon, simply omit it. The cake will be just as tasty
