Crisp fried cauliflower. A soft creamy purée. The toothsome crunch of toasted seeds.
You know that classic squishy, cozy pumpkin bread? This is that same lovable loaf—except pastry chef Nicole Rucker ratchets up every flavor, then splashes a genius, extra-glossy glaze over the top. And just like the classic, it makes a very happy gift that keeps astonishingly well for days.
As former Gjelina chef Travis Lett wrote in the Gjelina cookbook of Nicole’s cake, “This cake goes down equally well as a breakfast pastry, tea cake, or simple dessert. The deep mineral flavor of the kabocha, and the rustic crumb it produces is swirled with dark bittersweet chocolate.”
A few more tips: If you’re wondering if you can bake this cake ahead, yes—not only does it keep extremely well, but I happen to love the flavor most on days two and beyond. If you can’t find kabocha squash, red kuri squash is a good substitute, or other dry, creamy squash varieties. If you needed to substitute butternut or other more watery varieties, Nicole recommends adding in this step from the original recipe: “In a large piece of cheesecloth, wrap the pureed squash in a tight bundle. Put in a colander set over a bowl, and let drain at least 4 hours. Squeeze by twisting the cheesecloth to remove extra water.”
Recipe adapted slightly from Gjelina: Cooking from Venice, California (Chronicle Books, October 2015).