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Baking
>> Tip:
The Hokkaido pumpkin
originates from the Japanese
island after which it is named.
With an orangey red or green skin,
it is a smaller version of the better
known giant pumpkin,
weighing 1–2 kg. Unlike other
types of pumpkin, the skin of the
Hokkaido pumpkin becomes soft
when cooked, and for this reason
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aroma and smooth texture, even
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Settings: Step 3
Function: Cake plus
Temperature: 160-180°C
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Pumpkin cake
1
Beat the butter with the
icing sugar, cinnamon, vanilla
sugar and salt, then gradually
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and baking powder and stir into
the mixture.
2
Coarsely grate the pumpkin,
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together with the almonds, and
stir into the cake mixture.
3
Transfer the mixture to a
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settings).
Warm the apricot jam and
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cake.
Serves 12
Ingredients
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100 g dried apricots
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2 tsp ground cinnamon
3 tsp vanilla sugar
A pinch of salt
3 medium eggs
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2 tsp baking powder
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Butter for greasing
Flour for dusting
