More and more pumpkin! It’s in season, so I’m trying to use it in every recipe, inventing new ones too.
(The truth is that a friend of mine gave me a massive pumpkin from her garden and I’m trying to use it!)
I bet I will be sick of it before the Winter begins but for the moment I’m ok so I baked another cake using pumpkin as the main ingredient and as the weather is putting me in “cold season mood” I’ve started using some spices too!
150 gr chopped Hazelnuts
150 gr Pumpkin
150 gr Sugar
40 gr Flour
The zest of one Lemon
1 Sachet of Yeast
1 Pinch of Salt
1 tbsp Cinnamon powder
1 tbsp Icing Sugar to decorate
1 more tbsp Cinnamon powder to decorate
My hazelnuts were entire so I started my recipe by chopping them into powder and putting them aside.
I put the sugar and the lemon zest in the mixer until the lemon zest was completely reduced in tiny bits.
I cut the pumpkin in small cubes, added them to the sugar mix and reduced it all to a puree.
I added the eggs and all the other ingredients after, mixed everything and poured the batter into a baking tray that I prepared in advance with some wet baking paper.
The batter quantity is not huge so you should use a small, deep baking tray and if you need a bigger cake you should double all the ingredients.
As the cake is tall, I set the oven temperature at 160° for 10 mins and after at 180° – with no ventilation – for another 30 mins.
The cake should be crunchy and well cooked outside and have a moist heart.