Autumn pumpkin cake

Name: Autumn pumpkin cake
Ingredients: 1.5 kg fresh chopped pumpkin; 150 g sugar; 2 teaspoons cinnamon; 400 g flour; 7 tablespoons sugar; 7 tablespoons milk; 7 tablespoons oil; 1 egg; 1 level teaspoon baking soda; 10 ml vanilla essence; 1/4 teaspoon salt; 1 tablespoon milk; 20 g powdered sugar

Dessert - Autumn pumpkin cake by Daciana I. - Recipia

The autumn pumpkin cake is served cold, once the tender pastry layers and soft filling have cooled; you can see chopped pieces and cinnamon in the pumpkin. I look for a pumpkin with firm flesh and chop it with a knife rather than grating it; I like the pieces to stay visible in the layer, not get lost between the pastry sheets. Preparation: 35 minutes. Cooking: 54-64 minutes. Resting: 150 minutes. Total time: 239-249 minutes. Servings: 12. Approximately 335 kcal and 6 g protein per serving.

Ingredients

For the filling

1.5 kg fresh chopped pumpkin
150 g sugar
2 teaspoons cinnamon

For the pastry

400 g flour
7 tablespoons sugar
7 tablespoons milk
7 tablespoons oil
1 egg
1 level teaspoon baking soda
10 ml vanilla essence
1/4 teaspoon salt

For brushing

1 tablespoon milk

To serve

20 g powdered sugar

Preparation

1. Chop the pumpkin, put it in a deep frying pan or a saucepan and add 150 g sugar and the cinnamon. Cook for 20 minutes, stirring, until softened and some of the liquid has evaporated. Take the pan off the heat and leave the filling to cool for 20 minutes. 2. In a saucepan, mix 7 tablespoons milk, 7 tablespoons oil and 7 tablespoons sugar. Cook over medium heat for about 4 minutes, until the sugar has dissolved and the mixture comes to a boil. Take the pan off the heat and leave the mixture to cool for 10 minutes. 3. Pour the cooled mixture into a bowl. Add the egg, baking soda, vanilla essence and salt, then mix well. Gradually add the flour and, when the dough thickens, knead it by hand until it is no longer sticky. Divide it into two equal pieces. 4. Sprinkle a little of the measured flour over the work surface and roll out the first piece of dough to fit the bottom of the baking pan. Roll it around the rolling pin, place it in the pan and trim the excess from the edges. 5. Spread the pumpkin filling over the pastry in the pan. Roll out the second piece of dough to the same size, place it on top and trim the excess. Press the pastry sheets lightly together at the edges, then brush the top with 1 tablespoon milk. 6. Bake at 180 °C for 30-40 minutes, until the top pastry sheet is golden. Leave the cake to cool for at least 2 hours before cutting it and dusting with powdered sugar.

Notes

Pumpkin pieces cut to a similar size soften more evenly; larger ones may stay firm in the middle when the edges are already soft. A pumpkin with very watery flesh may need a few extra minutes on the heat, until the filling holds together with no liquid pooling at the bottom of the pan. A pan of about 30 x 40 cm gives you room to roll the pastry sheets thinly without crowding the filling. For a dairy-free version, replace the 8 tablespoons milk with 8 tablespoons unsweetened plant-based drink; the dough still contains egg and gluten. I plan to make it a few hours before the meal, so it will be cold when I cut it. To make 12 equal pieces, cut the cake with a long knife once it has cooled. I serve it cold, with a cup of black tea. Kept covered in the fridge, it will keep for up to 3 days.