KACHEN #28 (Autumn 2021) English Edition

STEP BY STEP
THE PUMPKIN PURÉE
1Cut the pumpkin in half,
remove the seeds with a
spoon and cut into wedges.
You can also peel it, but this is not a
must for the Hokkaido variety. Cut
the wedges into 3 – 4 cm cubes.
THE CAKE
2Cover a large saucepan with
a few centimetres of water
and simmer the pumpkin
cubes for about 20 minutes until
the pumpkin is soft.
3Strain the pumpkin and
purée with a hand blender.
Leave to cool.
4Beat the eggs, 300 g pumpkin
purée, melted butter, sugar,
salt, cinnamon, nutmeg
and ginger in a bowl with a whisk.
Add the flour and baking powder
and briefly combine with the rest
of the ingredients.
5Oil a loaf tin or line with
baking paper and fill with
the cake mixture.
6For a crispy sugar-cinnamon
crust, mix 1 tablespoon sugar
with 1/3 teaspoon cinnamon
and sprinkle evenly over the pastry
in the tin.
Ursula
Schersch
7Bake the cake in a preheated oven at 175°C top / bottom heat for
about 55 minutes, until golden brown and a small wooden stick
poked into the middle of the dough comes out clean.
TIP For those topping the cake with the sugar and cinnamon mixture, check
after about 15 – 20 minutes of baking time to see if the sugar crust hast
started to lift off the rest of the dough or started to crack. If so, score the
surface lengthwise with a knife.
8Leave the pumpkin pie to cool
and enjoy.
RECIPE &
PHOTOS
61
KACHEN No.28 | AUTUMN 21