Yakof Debono is a home cook with a passion for food, cooking and eating, inspired by Malta’s humble yet vibrant ingredients and contrasting flavours. Yakof never went to culinary school, and he is not a trained chef either. Being born and raised in Malta, he incorporates familiar ingredients close to home with the exuberant nature of contemporary ones. Lastly, cooking for him is all about making others feel loved through food, mostly.
This month, Chef Yakof brings us a delightful chocolate cake full of seasonal flavours. Take note of the below recipe, rest assured it's one you will want to make on repeat!
Extract taken from October's 2022 Il-Bizzilla Magazine | Read more here
PUMPKIN, OLIVE OIL AND DARK CHOCOLATE CAKE
1 medium-sized squash or the same equivalent size of pumpkin, peeled & deseeded
230ml olive oil
230g plain flour
3tsp baking powder
Grated zest of 1 orange
200g dark chocolate, roughly chopped
For The glaze
150g icing sugar
1.5tbsp orange juice
1.5tbsp olive oil
Heat the oven to 220°C or Gas Mark 7 and line a baking tray with parchment paper. Cut the squash/pumpkin into rough cubes and transfer onto the dish. Roast until totally soft, around 30-40 minutes. Blend the roasted squash/pumpkin until smooth and measure out 230g of the puree and let it cool.
Lower the oven heat to 170°C or Gas Mark 3 and butter a large ring (bundt) tin well. Make sure to butter every crevice possible.
Sift the flour, baking powder and salt together into a large bowl. In a separate bowl whisk the oil, sugar, squash/pumpkin puree, zest and eggs together. Pour the wet ingredients into the flour mixture and mix everything using a whisk until you have a smooth batter. Stir in the chocolate pieces. Pour into the tin and bake for 90 minutes, until a skewer comes out clean. Allow to cool completely before turning out.
For the glaze, mix the orange juice with the icing sugar until the consistency resembles that of syrup. Whisk in the oil and then pour over the cooled cake.