Friday, November 4, 2011

Pumpkin Hazelnut Cake with Spiced Yogurt Frosting

Here is another recipe I submitted to the Baker's Challenge contest, of the recipes I submitted I really thought this one would have been the won that made it to the finals...still didn't, but really it's good!

Pumpkin Hazelnut Cake with Spice Yogurt Frosting

1 cup raw hazelnuts
1 cup pumpkin
2 1/2 cups GF bisquick
1 cup sugar
1/2 cup shortening
1 cup nondairy milk
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
3 eggs

Heat oven to 350F.  Grease 2 9" round cake pans. Place hazelnuts on cookie sheet and roast for ~15 minutes.  Remove from oven and wrap in a clean towel and allow to 'steam' for 5 minutes, then rub off skins.  Place hazelnuts in a food processor and pulse until hazelnuts are finely ground. Measure out 3/4 cup of the ground hazelnuts and mix it together with the remainder of the cake ingredients. Once mixed, beat the mixture on medium-high for 4 minutes.  Divide batter evenly between pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove cakes from pans to cooling racks.  Cool completely, then frost (recipe below) and press remaining hazelnuts around the sides of the cake.

Spiced Yogurt Frosting

1/2 cup shortening
1/2 cup coconut milk yogurt
2 teaspoon vanilla
1 teaspoon pumpkin pie spice
6 cups powdered sugar

Mix together shortening, yogurt, vanilla, and pumpkin pie spice.  Add in powdered sugar 1 cup at a time until desired consistency is reached.

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