Pumpkin and Walnut Cake using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a cozy autumn afternoon, where the warm embrace of a mini cake captures the essence of the season. This delightful Mini-cake with pumpkin, walnuts, and the regal Montbrison Fourme is a culinary hug that combines the earthy sweetness of red kuri squash with the rich, nutty crunch of walnuts. Legend has it that Montbrison cheese, with its distinct blue veins, was adored by French royalty, making it the perfect touch to elevate this humble treat into something truly majestic. As it bakes, the aromas waft through the kitchen, inviting everyone to indulge in a slice of warmth that feels just like home, making it a perfect companion for your afternoon tea or a festive gathering with friends.
Ingredients
- 250 g Butternut squash
- 200 g Flour
- 150 g Granulated sugar
- 3 Eggs
- 100 g Butter
- 50 g Nut
- 10 g Baking powder
- 1 Pinch(es) Salt
- 50 g Liquid caramel
- 20 g Candied angelica stick
Steps
Cake batter
- Peel, cut into cubes, and add 250 g of butternut squash in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 200 g of flour, 150 g of granulated sugar, 3 eggs, 100 g of butter, 50 g of nut, 10 g of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a cake mold.
- Preheat oven to 180°C.
- Grease and flour a cake tin.
- Cook in the oven at 180°C during 45min.
- Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Caramel topping
- Setaside the preparation content on a plate let cool.
- Add 50 g of liquid caramel over the preparation content.
- Sprinkle 20 g of candied angelica stick over the preparation content.
- Sprinkle the Candied angelica sticks evenly over the caramel.
- Let the cake cool completely before serving.
- Serve Cold.
