Well, I’m becoming more and more willing to experiment 🙂 And it’s sooooo exciting whether what I’m mixing together actually turns out to be something, or whether it ends up with the chickens again – who have eaten everything so far 🙂 But thank God that doesn’t happen often .
I was born in beautiful Styria and what could be more natural than creating something “Styrian”. Styria has many faces – the roundest of them is the pumpkin, actually the garden or giant pumpkin from which the delicious pumpkin seed oil is made.
However, I used Hokkaido pumpkin for my pumpkin cake. You can also use the bowl without any problem.
Instead of using almonds or nuts in the dough, I quickly decided to replace them with pumpkin seeds. And I have to say, it harmonizes perfectly.
My work colleagues and my test eaters were once again thrilled. However, the majority preferred the variant with chocolate. Personally, I like the version with icing sugar – because then the whole thing isn’t so sweet.
So now I’ve talked you down, here’s my interpretation of a “Styrian pumpkin cake”
Ingredients for a baking tray measuring approx. 31 cm x 36 cm
- 300g flour
- 100 g starch (Maizena)
- 250 g icing sugar
- 250g butter
- 5 eggs
- 1 teaspoon Baking powder
- 200 g grated (chopped) pumpkin seeds (not too fine)
- 500 g grated pumpkin (not too fine)
- 2 tsp cinnamon
- 1 pack vanilla sugar
Chocolate icing:
- 250g chocolate
- 50 g butter
- 2 tbsp liquid whipped cream (cream)
Preparation:
Do not grate the pumpkin too finely. Chop the pumpkin seeds.
Then separate the eggs and beat the egg whites with a pinch of salt and half the amount of sugar (125g) until stiff. Put in the fridge for the time being.
Cream the butter with the remaining sugar (125g) and the vanilla sugar and add the egg yolks one at a time. Now add the grated pumpkin and stir in briefly. Mix the flour with the starch (maizena), the baking powder, the chopped pumpkin seeds and the cinnamon and carefully fold in the egg whites.
Spread the mixture on a baking tray lined with baking paper and bake at 175°C top and bottom heat for approx. 35-40 minutes. Do a stick test!
Let cool down.
Now you can either sprinkle the slices with icing sugar or spread them with apricot jam and cover them with chocolate icing.
Chocolate icing:
Melt the chocolate over a water bath, add the butter and the liquid whipped cream and stir into a creamy mixture. Let cool slightly and spread over the pumpkin cake. Allow the glaze to set and cut into cubes with a knife dipped in hot water.
I whipped whipped cream (cream) and put dabs on the slices (cubes) and sprinkled them with chopped pumpkin seeds.
Now maybe make a cup of coffee and enjoy the pumpkin cake 🙂
Your Gudrun von Mödling wishes you good luck.
I hope my English is good enough to translate the recipe for you. If you have any questions or something is not understandable, please feel free to write to me. gudrungrasberger@medionmail.com
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