:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/i8TSwe-t9iL3nZexedYT/1c32154327612afc7a73b2f9b6976c.jpeg "Hokkaido pumpkin pie")
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Hokkaido pumpkin pie
Recipe for a tasty cake made with hokkaido pumpkin, which is a very rewarding ingredient that can be used to make a variety of dishes, but in a cake, its flavour really stands out the most.
Ingredients
- 1 pumpkin red kuri squash
- 250 g Plain flour
- 150 g confectionery sugar
- 100 g butter
- 3 pcs Eggs
- 2 kl cinnamon
- 1 kl baking powder
- Chocolate for pouring
- Nuts for decoration
- pinch of salt
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Directions
Start by washing the hokkaido pumpkin, cutting it in half, scooping out the seeds and cutting it into smaller pieces.
Then prepare the dry ingredients, i.e. flour, icing sugar, cinnamon, baking powder and salt.
Melt the butter and mix with the eggs. Then add the cooked and blended pumpkin and the ingredients you mixed in the previous step. My recommendation is to use a blender to blend the pumpkin to ensure a smooth consistency.
Pour the batter into a greased and floured baking tin and bake in a preheated oven at 180°C for about 45 minutes. Personally, I recommend letting the cake cool in the tin for a while and then carefully turning it out.
Drizzle the cooled pumpkin cake with chocolate and garnish with nuts.
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IwaHokkaido pumpkin pie
Recipe for a tasty cake made with hokkaido pumpkin, which is a very rewarding ingredient that can be used to make a variety of dishes, but in a cake, its flavour really stands out the most.
Start by washing the hokkaido pumpkin, cutting it in half, scooping out the seeds and cutting it into smaller pieces.
Then prepare the dry ingredients, i.e. flour, icing sugar, cinnamon, baking powder and salt.
Melt the butter and mix with the eggs. Then add the cooked and blended pumpkin and the ingredients you mixed in the previous step. My recommendation is to use a blender to blend the pumpkin to ensure a smooth consistency.
Pour the batter into a greased and floured baking tin and bake in a preheated oven at 180°C for about 45 minutes. Personally, I recommend letting the cake cool in the tin for a while and then carefully turning it out.
Drizzle the cooled pumpkin cake with chocolate and garnish with nuts.
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