Halloween pumpkin cake
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Guests 8 people
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Preparation 30 minutes
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Cooking 90 minutes
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Difficulty Easy
To make this recipe
Ingredients
For the cake
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160g salted Grand Fermage butter
860g pumpkin (flesh of 1 medium pumpkin)
4 eggs
260g lightly salted sugar
180g flour
1 sachet baking powder
1 teaspoon powdered cinnamon
For the icing and decoration
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200g cream cheese
100g icing sugar
Optional: Orange and green sugar paste
And don't forget to grade the recipe:
Preparation
Method for the cake
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Peel the pumpkin and clean out the pulp.
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Cut the flesh into large chunks.
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Steam for around thirty minutes or cook in boiling water.. The pumpkin is cooked when the flesh is fork-tender.
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Leave to cool and puree.
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Preheat the oven to 180°C.
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In a large bowl, start by whisking the pumpkin puree with the eggs.
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Gradually add in the sugar, flour, yeast and cinnamon, stirring continuously.
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Melt the butter and add to the mixture.
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Mix until a smooth batter has formed.
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Pour the batter into a square tin (greased and floured) or a silicone mould.
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Bake for 1 hour.
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Remove from the oven and leave to cool.
Method for the icing and decoration
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Mix the cream cheese and icing sugar in a bowl.
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Spread the icing over the warm cake and allow to set in the fridge.
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For extra Halloween decoration, you can make little sugar pumpkins to place on top of your cake.
And don't forget to grade the recipe:
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