Recipe

Pumpkin Cake Recipe


Pumpkin Cake Recipe
Add Step-by-Step Photos 		Piperita / All my dishes
2 years, 7 months ago
This cake has a sweet short crust pastry that has the incredible advantage of remaining “crusty” (or croustillant, my favourite French word!!!) for days, even with the moistest filling. On the other hand, I found it a bit too much hard on the ... More
Prep:120m Cook:55m Servings:8

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Ingredients
  • For the base
  • 270 g of flour
  • 3 tablespoons of sugar
  • 150 g of butter
  • 2-3 tablespoons of iced water
  • For the filling
  • 500 g of pumpkin
  • 65 g of brown sugar
  • 2 eggs
  • 75 ml of double cream
  • 1/2 teaspoon of cinnamon

Directions
  1. If you have a Kitchen aid of a Kenwood chef (much much better than
  2. the Kitchen aid!!! ;-)), put all the ingredients for the base, but the water, in
  3. the mixing jar and using the K beater, knead the pastry until
  4. crumbled. Add 2 or 3 tablespoons of iced water, knead until you
  5. obtain a bowl. Cover it in plastic and refrigerate for at least 30
  6. minutes.
  7. Preheat the oven at 160° C.
  8. Roll it in a 3 mm thick circle and cover a cake tin of 26 cm. Pick the base
  9. with a fork. Cover it with greaseproof and fill it with rice or dry
  10. beans, and cook it for 10 minutes. Discard the greaseproof paper,
  11. altogether with the rice or the dry beans, and cook it for another 10
  12. minutes.
  13. Clean and cut the pumpkin in cubes. Steam it until tender.
  14. While the base is cooking, mix the pumpkin with the rest of the
  15. ingredients. Fill in the cake base and cook for another 45 minutes.
  16. Let it cool, unmould it and serve it with cream, whipped with 3
  17. tablespoons of brown sugar.

Not quite what you're looking for? See more Dessert / Cakes
Comments

debra47 2 years, 7 months ago said:
Recipe sounds wonderful!

zhiannablu 2 years, 7 months ago said:
This is a keeper!


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