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 de farine de blé bio ou de la farine de manioc

– 100 g de noisette en poudre

– 1/2 glass & rsquo; rapeseed oil (or sunflower) or 125 g butter

– 1/2 verre de lait vache, noirre

Preparation of the recipe

– Preheat oven (190°C)

– Mixer finement le potiron avec le 1/2 verre de lait et réserver

– Beat the eggs in a bowl with sugar

– Gently stir in flour, to avoid lumps, and the yeast

– Ajouter le beurre mou ou l’huile. (For this recipe, I used rapeseed oil)

– Mélanger tous les ingrédients, 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 au four traditionnel

– Vérifier que le cœur du gâteau avec un couteau, 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