Finally, it’s pumpkin time again.
Sweet vegetables are in season from August and are not only for Saba dishes.
Pumpkin from the oven, classic pumpkin soup, as a juicy cake or as roasted vegetables – the vegetables inspire with a balanced, slightly sweet and salty taste.
This juicy pumpkin cake topped with hazelnuts is perfect for the next coffee in autumn and will delight your guests.
The dough mixes together quickly and the cake bakes easily.
For this delicious recipe you will need:
400 grams of Hokkaido pumpkin
225 grams of sugar
1 packet of vanilla sugar
300 grams of wheat flour
1 packet of baking powder
1 teaspoon of soda
4 teaspoons of cinnamon
2 quarts of cloves
2 pinches of nutmeg
80 grams of chopped hazelnuts
100 grams of ground almonds
200 ml neutral cooking oil
1 teaspoon of powdered sugar
A little butter for greasing
Some flour for the mold
First, preheat the oven to 160 degrees.
Wash the cucumber and rub it well with the skin.
Mix all dry ingredients with spices.
These are sugar, vanilla sugar, wheat flour, baking powder, baking soda, cinnamon, cloves, nutmeg, hazelnuts and almonds.
Then add half of the owl shavings and mix well.
Next, wash the orange in hot water, peel it, cut the fruit in half and squeeze the juice.
Then mix the oil with egg and squeezed orange juice and add the remaining pumpkin and orange flavor.
Mix everything well.
Pour the batter into the greased springform pan and bake the pumpkin pie in the preheated oven for about 60 minutes.
After the cake is cooled, sprinkle powdered sugar on top and serve.
enjoy your meal!