Pumpkin cake
From piperita 18 years ago
- 55 minutes to make
- Serves 8
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 first day, but ok after the second day in the fridge. Read more And as I used my Kenwood chef to make there wouldn’t even be the possibility of overworking it: it did everything in 2 minutes… See less
Ingredients
- For the base shopping list
- 270 g of flour shopping list
- 3 tablespoons of sugar shopping list
- 150 g of butter shopping list
- 2-3 tablespoons of iced water shopping list
- For the filling shopping list
- 500 g of pumpkin shopping list
- 65 g of brown sugar shopping list
- 2 eggs shopping list
- 75 ml of double cream shopping list
- 1/2 teaspoon of cinnamon shopping list
How to make it
- If you have a Kitchen aid of a Kenwood chef (much much better than
- the Kitchen aid!!! ;-)), put all the ingredients for the base, but the water, in
- the mixing jar and using the K beater, knead the pastry until
- crumbled. Add 2 or 3 tablespoons of iced water, knead until you
- obtain a bowl. Cover it in plastic and refrigerate for at least 30
- minutes.
- Preheat the oven at 160° C.
- Roll it in a 3 mm thick circle and cover a cake tin of 26 cm. Pick the base
- with a fork. Cover it with greaseproof and fill it with rice or dry
- beans, and cook it for 10 minutes. Discard the greaseproof paper,
- altogether with the rice or the dry beans, and cook it for another 10
- minutes.
- Clean and cut the pumpkin in cubes. Steam it until tender.
- While the base is cooking, mix the pumpkin with the rest of the
- ingredients. Fill in the cake base and cook for another 45 minutes.
- Let it cool, unmould it and serve it with cream, whipped with 3
- tablespoons of brown sugar.
People Who Like This Dish 8
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