Pumpkin Nut Cake

back to recipe overview
INGREDIENTS:
  • 250 g wheat or spelled wholeflour (very finely ground)
  • 130 g cold butter
  • 1 pinch of salt
  • 50 g honey
  • 1-3 tbsp water
  • 1 egg

    FILLING
  • 300 g pumpkin puree
  • 120 g nuts
  • 3 tbsp sugar
  • 40 g soft butter
  • 200 g crème fraîche
  • 1/4 tsp salt
  • 1/2 tsp cloves powder
  • 1/4 tsp grated nutmeg
  • 1 tsp cinnamon
  • 2 tbsp honey
  • 2 eggs, beaten
  • 3 tbsp rum or orange juice as desired


    DIRECTIONS:
    Prepare the pumpkin powder. Cut the butter into pieces and rub it with flour with your hands crumbly. Put this flour-butter-mixture on a working surface. Make a depression. Put salt, honey, water and egg into the depression. Knead them quickly to a dough but don‘t knead too long. Cool the dough wrapped in a foil for 30 minutes. Roll the dough on the floured working surface or between two cling films out. Put it into the buttered baking dish.

    FILLING
    Chop the nuts roughly, mix with sugar and butter and spread onto the pastry. Mix the rest of the ingredients. Pour it into the baking dish. Bake it in the preheated oven at 200 °C for 10 minutes at the middle slot. Reduce the heat to 190 °C and bake it for further 40 minutes. Let the cake cool out.

    Tip: Serve with whipped cream.



    • In Association with Amazon.com > Order your Pumpkinseed Oil online!

    > Books around pumpkinseed oil