Delicious Pumpkin Seed Oil Recipes
Pumpkin Cake

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

Instructions

  • 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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