Pumpkin cake (Mesturet)

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Pumpkin cake recipe

Par gateaupassion.com

For a 25cm cake:

  • 500g baked and drained pumpkin' flesh
  • 1 cup of sugar(100g)
  • 0,5 cup plain flour(100g)
  • 0,4 cup of corn flour(80g)
  • 0,25 cup of softened butter(50g)
  • 1 lemon zest
  • 1 tbsp rum
  • 22cm-25cm cake tin
Difficulty: Easy, Prep time:20 minutes, Baking time: 1 hour, Rest time: 2 hours

A dense cake with a mysterious slightly orange flavor.

  1. Peel and de-seed the pumpkin, cut the flesh into dice and cook with a little water for 10 minutes, stirring every so often. Drain for a night. The resulting liquid can be used for soup.
  2. Pre-heat oven to 338 F. Butter and flour the tin.
  3. Put the flesh through a blender, then add the remaining ingredients and stir using a spatula. The dough should be smooth and soft.
  4. Turn into tin, sprinkle with crystallised sugar and cook for about 1 hour.
  5. Once the cake has cooled, cut into triangles.

Bon app├ętit !

Astuces recettes by Gateaupassion.comVariation: replace the 25cm tin by 4 smaller ones (10-15cm).

Look at the recipe of Pineapple and Pumpkin Tart.