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Home » Recipes » Thermomix » Pumpkin and Walnut Cake using a Thermomix

Pumpkin and Walnut Cake using a Thermomix

Name: Pumpkin and Walnut Cake using a Thermomix
Prep time: 23 min
Cook time: PTM
Total time: 71 min
Yield: 8 servings
Cuisine: ["French"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(5)

Preparation time

23 min

Total time

71 min

Servings

Calories / Serving

232 Cals

Difficulty

Easy

Pumpkin and Walnut Cake using a Thermomix

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.

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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

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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.