Halloween pumpkin cake

  • Guests 8 people
  • Preparation 30 minutes
  • Cooking 90 minutes
  • Difficulty Easy

To make this recipe 

Salted butter 200g Discover the product Salted churned butter Discover the product


For the cake

  1. 160g salted Grand Fermage butter

    860g pumpkin (flesh of 1 medium pumpkin)

    4 eggs

    260g lightly salted sugar

    180g flour

    1 sachet baking powder

    1 teaspoon powdered cinnamon

For the icing and decoration

  1. 200g cream cheese

    100g icing sugar

    Optional: Orange and green sugar paste

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Method for the cake

  1. Peel the pumpkin and clean out the pulp.
  2. Cut the flesh into large chunks.
  3. Steam for around thirty minutes or cook in boiling water.. The pumpkin is cooked when the flesh is fork-tender.
  4. Leave to cool and puree.
  5. Preheat the oven to 180°C.
  6. In a large bowl, start by whisking the pumpkin puree with the eggs.
  7. Gradually add in the sugar, flour, yeast and cinnamon, stirring continuously.
  8. Melt the butter and add to the mixture.
  9. Mix until a smooth batter has formed.
  10. Pour the batter into a square tin (greased and floured) or a silicone mould.
  11. Bake for 1 hour.
  12. Remove from the oven and leave to cool.

Method for the icing and decoration

  1. Mix the cream cheese and icing sugar in a bowl.
  2. Spread the icing over the warm cake and allow to set in the fridge.
  3. For extra Halloween decoration, you can make little sugar pumpkins to place on top of your cake.

And don't forget to grade the recipe:

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