Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Name: Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters safflower or canola oil; 118 milliliters dried tart cherries; 0 teaspoons cinnamon; 2 teaspoons cinnamon; 12 servings Garnish: confectioners sugar; 9 larges egg yolks; 4 larges eggs; 532 milliliters all-purpose flour; 79 milliliters coarsely chopped fresh sage; 59 milliliters granulated sugar; 177 milliliters granulated sugar; 2 teaspoons ground allspice; 473 milliliters half-and-half; 473 milliliters heavy cream; 2 Tbsps fresh lemon juice; 2 inches (2- by lemon zest; 118 milliliters packed light brown sugar; 414 milliliters packed light brown sugar; 907 grams fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups); 12 servings Accompaniment: arrop (Spanish candied pumpkin) syrup; 0 teaspoons salt; 0 teaspoons salt; 1 teaspoons salt; 355 milliliters fresh pumpkin purée or canned solid-pack pumpkin; 2 Tbsps unsalted butter

Watching your figure? This vegetarian recipe has 666 calories, 10g of protein, and 29g of fat per serving. This recipe serves 12. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. If you have butter, egg yolks, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat.

Ingredients you will need

Cream

Sage

Equipment you will use

Sauce Pan

Remove from heat and steep, covered, 10 minutes.

Whisk together yolks, granulated sugar, and salt in a large bowl.

Ingredients you will need

Granulated Sugar

Egg Yolk

Salt

Equipment you will use

Whisk

Bowl

Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170F on thermometer, about 5 minutes (do not let boil).

Ingredients you will need

Custard

Cream

Egg

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sauce Pan

Whisk

Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Preheat oven to 350F.

Equipment you will use

Oven

Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Baking Pan

Sift together flour, cinnamon, allspice, baking soda, and salt.

Ingredients you will need

Baking Soda

Allspice

Cinnamon

All Purpose Flour

Salt

Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin pure. 3

Ingredients you will need

Brown Sugar

Pumpkin

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Add flour mixture and whisk just until smooth.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.

Equipment you will use

Baking Pan

Oven

Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.

Equipment you will use

Knife

Frying Pan

Soak cherries in hot water to cover until softened, about 15 minutes, then drain.

Ingredients you will need

Cherries

Water

Melt butter in a large skillet over moderate heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth.

Ingredients you will need

Lemon Juice

Cinnamon

Salt

Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.

Ingredients you will need

Cherries

Pumpkin

Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.

Ingredients you will need

Ice Cream

Compote

Cooks' notes: To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. Custard can be chilled up to 24 hours before making ice cream. Pumpkin cake and sage ice cream keep, frozen separately, 1 month. Wrap cake tightly in plastic wrap and foil. Thaw cake (in wrapping) at room temperature. * Available in some Latin markets and Tienda (888-472-1022).

Ingredients you will need

Ice Cream

Custard

Pumpkin

Water

Sage

Wrap

Ice