Soft hazelnut and milk Pumpkin

Until the last bite
Cooking with my Lukas ?
A long-term adventure !
Not always impeccable, the result
But playful, Yes, the course
In all cases.
I love the pumpkin
And the whole squash family.
My son Lukas him, say no
To all this lineage
And nothing moves.
So I have, this trick, find
For him to accept, interested
To taste this sweet, finally tasted
Until the last bite.
BN Nath
The 08/01/2016
01h

Soft hazelnut and milk Pumpkin
For 6 to 8 pieces of cake
Preparation time : 15 minutes
Cooking time : 25 minutes
What you need
– A quarter of a medium pumpkin or about 215 to 250 g (diced)
– 150 g sugar
– 1 vanilla sugar package
– 3 eggs
– 1 packet of baking powder
– 100 g organic wheat flour or cassava flour
– 100 g hazelnut powder
– 1/2 glass & rsquo; rapeseed oil (or sunflower) or 125 g butter
– 1/2 glass of cow's milk, noirre

Preparation of the recipe
– Preheat oven (190°C)
– Finely mix the pumpkin with the 1/2 glass of milk and reserve
– Beat the eggs in a bowl with sugar
– Gently stir in flour, to avoid lumps, and the yeast
– Add soft butter or oil. (For this recipe, I used rapeseed oil)
– Mix all ingredients, then add the hazelnut powder and pieces of pumpkin mixed with milk
– Transfer into a greased pan and bake for about 25 min at 190 ° C. (convection oven), or 35 in the traditional oven
– Check the center of the cake with a knife, if it appears clean and dry, the cake is cooked

Tips / advice / variants
* Some children do not like, but then not at all chewable pieces of fruit in their cake. Mix them with milk and stir into the dough. They will not see the light. But it does not always work, I agree with that !
* You can generously spread the jam cake. (Right here, a beautiful peach jam bought in my near supermarket). See as well ripe papaya jam with ginger



8 Comments
Marie
When you mix the pumpkin with milk, should we previously pre-cook the pumpkin ?
Envolées Gourmandes Nath
Hello Marie.
Nice to have you on the lyrical and delicious blog. You do not need to pre-cook the pumpkin. You cut it into small pieces and mix it raw with the milk. Do not hesitate to subscribe to the blog mailing list to always have more original recipes and news from Envolées Gourmandes, workshops for example. Je vous en remercie déjà. 😉
Maness
Ce gâteau a l’air DÉ-LI-CIEUX! Et le poème est reussi Bonne continuation !
Envolées Gourmandes Nath
Mannes,
Il est délicieux, really!!! Je suis ravie que tu aimes le texte qui l’accompagne 🙂
Thank you
laurence flore
Bonjour nath
C’a a l air sympathique demain en courses j’achète les noisettes
je te dirai ce que je pense de ta recette.
bise
Envolées Gourmandes Nath
Bonjour Laurence,
Je te remercie de t’être abonnée à la liste de diffusion. J’attends avec impatience le résultat de tes essais.
N’oublie pas le “mariage moelleux de la pomme et du potiron et son voile de miel”
laura
avec du potiron c’est une super idée !
Envolées Gourmandes Nath
Laura,
Je vous remercie de votre visite et de votre commentaire. J’adore les courges sous toutes les formes, elles sont vraiment inspirantes. Comment avez-vous connu ce blog? Je ne m’en plains pas bien sûr 🙂