Between you and me, I think it’s time you know that I’m not the one who always has ‘logic’. In fact, sometimes I stare at sentences, re-reading them, trying to find the logic in it. It’s quite a funny sight, especially when I’m trying to memorize understand my basic driving theory. And don’t even get me started on the conversations I have with the boy, when I drive him absolutely insane from my logic, which, isn’t really logical. But I had a point, I swear, I just can’t remember how I derived it.
It might be a case of selective memory but I seem to remember very clearly how I logically arrived at today’s recipe. It goes something like this (witness my conversation in my head)
Head: MMM, coffee smells nice
Tummy: I want coffee! Must bake something with coffee
Head: Pumpkin in the fridge, remember to use it.
Tummy: Must bake something with coffee.
Head: GRRR, FINE! I wonder if pumpkin goes with coffee? Well, pumpkin goes with chocolate and rum. Coffee goes with chocolate and rum. So, pumpkin must go with coffee!
Tummy: Must bake something with coffee!
And that’s how I arrived at today’s pumpkin slice with coffee glaze. The slice was slightly flour-heavy when it came out. It was light as a feather when I looked at it, but it tasted heavy…It’s must tastier the day after. Then again, I know why, logically, it turned out this way. When (half) this recipe called for 220g of pumpkin, I only had 190g, which explains why it may be dry. I should’ve added 2 tablespoons of applesauce, and that’s where my logic failed me.
Sweets By Vicky’s Logical Pumpkin Slice with Coffee Glaze
1 1/4 cup GF flour blend
1/4 cup buckwheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1/2 cup + 2 tbsp brown sugar
1/3 cup caster sugar
1/2 cup canola oil
2 large eggs
220g steamed and smashed pumpkin (puree)
2 tsp vanilla
1 tbsp grated orange peel
1) Preheat oven to 180degreesC, fanforced, grease a 8×8 inch pan
2) In the bowl of a kitchenaid, add the eggs and sugar and whisk until double in volume (pale and light). Add in the oil and whisk for another 30 seconds.
3) Sift the flours, baking soda, baking powder and cinnamon in a seperate bowl.
4) Once the eggs are whisked, add in cinnamon, orange peel, vanilla, mix well.
5) Then add in the flour mix and on low speed, incorporate. Beat for another 30 seconds.
6) Pour into prepared pan and bake for 30-40 minutes (Sorry, I didn’t quite keep track of the exact time) or until a skewer inserted comes out clean.
7) Once baked, cool in pan for 10 minutes before turning out and cooling, right side up. Drizzle coffee glaze over cake!
2 tsp instant coffee
1 tbsp warm water
4-5 tbsp icing sugar, sifted
1) Dissolve the instant coffee in the warm water. Add in the 4 tbsp of icing sugar and mix until smooth and no lumps are present. If glaze is still flowing very easily, add in another tbsp of icing sugar and mix. Glaze should flow quite thickly from a spoon.
*Brought it into work today, it was gone before I knew it! Guess it’s a sign!