Pumpkin Spice Cake

Recipe: Renan Lopes

Preheat oven to 340F.
Combine eggs and sugar. Whisk on high for 5 minutes, then lower to medium for 3 minutes and finally on low for 3 minutes, mixing in pumpkin puree.
Sift flour, corn flour, salt, cinnamon, anise, allspice, ginger and szechuan peppercorn together.
Fold the dry mixture gently into the egg mixture.
Pour batter into a paper-lined mold. Drop mold from 8-12 inches high to break large bubbles in the batter.
Bake for 25-30 minutes (until a knife through the center comes out clean).
Unmold and cool upside down on a wire rack.

Peel oranges with a vegetable peeler to get long strips of orange peel that contain as little of the white pith as possible
Place peels in a large pot and cover with water, bring to a boil and drop to a simmer for one hour.
Strain the peels and allow to cool down on a paper towel lined sheet tray to room temperature. Once cooled either rough chop them or pulse them in a food processor until evenly chopped and reserve.
Juice all of the blood oranges and navel oranges, it should result in about 2 cups of orange juice, make sure it’s free of any seeds.
Place the orange juice, sugar, lemon juice, water, spices, and orange peels in a pot or sauce pan and bring to a boil. Place a candy thermometer in the mixture.
Boil this mixture for about 30 minutes, stirring occasionally to make sure the sugar isn’t burning on the bottom of the pot. The mixture needs to reach 220F for the pectin in the fruit to activate and thicken the mixture.
Once the mixture reaches 220F, transfer into another heat-safe container. Place plastic wrap directly on the surface of the marmalade so avoid developing a film. Allow to cool down closer to room temperature before placing in the fridge for 8 hours prior to use.

Line a sheet pan with a silicone mat or lightly greased parchment paper.
In a heavy-bottom saucepan, add butter, sugar, water, and salt.
Cook over medium heat, stirring constantly until the mixture is smooth and begins to boil. Continue cooking without stopping until the mixture reaches 300°F (150°C) — this is the hard crack stage. Use a candy thermometer for accuracy!
Immediately pour the hot brittle mixture onto the prepared sheet pan. Spread thin with an oiled spatula.
Sprinkle pecans evenly over the surface while still hot. Press lightly with the spatula so they adhere.
Allow to cool completely at room temperature. Break into pieces and store in an airtight container.

Place white chocolate chips in a large bowl.
In a saucepan, bring 391 g heavy cream and 80 g corn syrup to a gentle boil.
Pour the hot cream mixture over the chocolate. Let sit for 1–2 minutes, then whisk gently from the center outward until smooth and fully melted.
Add 586 g cold heavy cream gradually. Use an immersion blender to blend until perfectly smooth and emulsified. Keep the blender head submerged to avoid air bubbles.
Cover and refrigerate for 8–12 hours (or overnight).
After chilled, whip the ganache on medium speed until light and airy, achieving soft peaks. Stop as soon as it holds shape – do not over whip!
Once ganache is made, layer one of the cake bases on a lazy Susan. Using a piping bag, pipe ganache around the rim of the first layer – this will help hold the marmalade.
Layer the marmalade over the first layer, and carefully place the second cake layer on top.
Frost the rest of the cake with the remaining ganache, and top with the broken brittle, dried citrus, and any other decorations you like!