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A pretty seasonal cake with the natural color of pumpkin. This cake is perfect for a snack. It is as soft as you want it to be and irresistible thanks to the pecans. I put a little walnut oil, salted butter and a hint of cinnamon in it. As always for the last two years on my blog, I recommend a very gentle cooking and a tasting the next day after a night in the fridge.
- 250g steamed pumpkin flesh
- 2 large eggs
- 290g of sugar
- 80g of walnut oil
- 85g of melted semi-salted butter
- 355g of T55 flour
- 1 teaspoon of cinnamon
- 6g of baking powder
- 150g of pecans (or nuts)
To have 250g of cooked pumpkin flesh, take 400g of raw flesh with the skin. You may have a little more, but you can put the excess to blend into a soup.
Steam the pumpkin for 15-20 minutes. A knife should fit easily.
This time weigh the 250g needed. Mix them finely.
Add the eggs, walnut oil and melted semi-salted butter.
Also add sugar and cinnamon.
Mix well, then add the flour and yeast. 6g of baking powder is enough.
Pour in the pecans and mix well.
It’s over!
Pour the batter into a cake pan lined with parchment paper.
Bake at 150°C for 55 minutes, then 30 minutes at 130°C with steam if you have the possibility. Alternatively, for the last thirty minutes, pour boiling water into a baking dish in the bottom of the oven. The cake has puffed up nicely!
Let it cool completely, then wrap it in cling film. Place it in the refrigerator overnight before eating.
