It’s finally pumpkin time again.
The delicious vegetables are in season from August and are not only great for savory dishes.
Whether pumpkin from the oven, the classic pumpkin soup, as a juicy cake or as stir-fry vegetables – the vegetables inspire with their nutty, slightly sweet and juicy taste.
This juicy pumpkin pie, refined with hazelnuts, is ideal for the next coffee in autumn and will delight your visitors.
The dough is quickly stirred together and the cake is simply baked.
For the delicious recipe you need:
400 grams Hokkaido pumpkin
225 grams of sugar
1 packet of vanilla sugar
300 grams of wheat flour
1 packet of baking powder
1 teaspoon baking soda
4 teaspoons of cinnamon
2 pinches of clove
2 pinches nutmeg
80 grams of chopped hazelnuts
100 grams of ground almonds
1 orange
200 milliliters neutral cooking oil
4 eggs
1 tsp powdered sugar
Some butter for greasing
Some flour for the mold
First, preheat the oven to 160 degrees.
Wash the pumpkin and grate finely with the peel.
Mix all dry ingredients with the spices.
These are sugar, vanilla sugar, wheat flour, baking powder, baking soda, cinnamon, cloves, nutmeg, hazelnuts and almonds.
Then add half of the pumpkin shavings and mix well.
Next, wash the orange in hot water, grate the peel, halve the fruit and squeeze out the juice.
Then mix the oil with the eggs and the squeezed orange juice and add the remaining pumpkin and orange zest.
Mix everything together well.
Pour the batter into the greased springform pan and bake the pumpkin pie in the preheated oven for about 60 minutes.
Once the cake has cooled, sprinkle the powdered sugar on top and serve.
Enjoy your meal!