Pumpkin Cake

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INGREDIENTS:
For the dough
  • 250 g wheat flour
  • 1 tsp salt
  • 125 g cold butter
  • 3 tbsp cold water

    For the topping
  • 750 g peeled and deseeded pumpkin
  • 1/4 litre apple juice
  • 2 eggs
  • 150 g crème fraîche
  • 1/2 tsp cayenne pepper
  • 1 tsp curry powder
  • juice of one lemon
  • 300 g cured ham
  • 3 tbsp peeled pumpkin seeds


    DIRECTIONS:
    Sieve the flour into a bowl and add salt.
    Work in the butter cut into small pieces and add water. Knead until it is nice and pliable.
    Cover and keep in a cool place for about 30 minutes.
    In the meantime cube the pumpkin and cook in the apple juice for approximately 15 minutes or until soft.
    Drain well and puree coarsely.
    Mix in the eggs, crème fraîche, cayenne pepper, curry powder and lemon juice.
    Dice the ham and stir into the pumpkin mixture.
    Now roll out the cool dough and line a large shallow cake tin (approximately 30 cm diameter).
    Add the pumpkin mixture, spread it evenly, sprinkle with pumpkin seeds and put in the over for approximately 50 minutes (top/bottom heat: 170 - 200 °C, hot air: 150 - 180 °C).

    Tip: This recipe serves 6-8 if the cake is served as dessert.



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