Hazelnut-Cinnamon Pumpkin Cake (recipe)

We bought one huge butternut pumpkin and are trying different type of cooking & baking recipes with it. So far we made a gratin, fried pumpkin pieces, pumpkin soup….and today I made a Pumpkin Cake that spreads such a delicious scent through our apartment!! So I decided to share the recipe 🙂

You need (measurement converter if needed ):

  • 4 cups of grated pumpkin (I used butternut pumpkin)
  • 2 eggs
  • 2 cups of flour
  • 1 cup of sugar
  • 1 cup of oil (or melted butter if you like)
  • 1-2 cups of milk (depending on how fluffy you want your cake to be)
  • 1 package of baking powder (=15grams)
  • 2-3 table spoons of cinnamon
  • 100-150grams of ground hazelnuts (or walnuts or almonds…)

Optional ingredients:

  • vanilla sugar
  • chocolate for the coating
  • things to sprinkle on top of the coating

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  1. Mix the flour, sugar, (vanilla sugar), baking powder, cinnamon & ground nuts until it’s all blended well together
  2. Add the oil/melted butter & eggs to the mix and give it a good whisk, then add the milk (the more milk, the fluffier the cake, I use a lot) – whisk all the ingredients until they’re blended nicely
  3. Stir the grated pumpkin into the bowl and mix until it’s all a smoth (almost creamy) doughDSCN2448
  4. Bake in pre-heated oven at 160°C for about 60-70 minutes

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This is how mine looks straight out of the ovenDSCN2453

I decided to coat it with a thin layer of dark chocolate, let it cool off and there we go – Enjoy!
(Excuse the crappy picture quality, it was a quick snapshot with my phone before I had to dig in)10420093_10204801762621129_8400442925953180252_n

The cake is pretty moist, because we like it that way. If I added less milk it would have been a more dry 😉

 

 

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Special Day

November 1st is a special day to us. It’s my husband’s birthday, but since last year (2013) it is and always will be that bit more special to us 🙂

1 year ago today we both were extremely nervous, as it was the day of the blood test at our fertility clinic. A few days before that we had our second embryo transfered via frozen transfer within our IVF procedure – and November 1st was the day to find out if our Snowflake actually cuddled up inside my belly.

I remember the phone call to the fertility clinic in the afternoon, calling in for the results of the blood test. My hands were shaking so much, and there was a fluttering in my chest that made it difficult to breathe. When I first called, I got told that the right person to tell the results was currently not at the phone and I should just call back in another 15 minutes or so. It felt like torture.

Those 15 minutes went by so slow, but at the same time I got more and more nervous with every minute closer to my second call-in. I thought I could not take much more of this and when I called again, the right person to tell me our result was at the phone, looking up my numbers (another few seconds that seemed like an eternity)…And then I heard the words that changed our lives:

“Congratulation Mrs. 🙂 – You are pregnant! (Beta hcG 624)”

It was the best birthday present for my husband, ever! Today he looked at our little girl sleeping and said: “It is my favourite birthday present this year, too” ❤

I baked chocolate chip mini muffins with white chocolate and sprinkles on top for the occasion 🙂

Foto 3

My PearApple-Cinnamon-Custard filled Crumble Cake『blogtober 2014』

This 13th day of blogtober 2014 is dedicated to some delicious cake 🙂

Your favourite fall/autumn recipe
Most of the recipes in autumn revolve around pumpkin or sweet potatoe, so I decided to share something different with you – no pumpkin or potatoe needed! It’s one of my favourite cake recipes which I came up with myself one day when in mood for yummy desert that could be done with what I had on hand.

PearApple-Cinnamon-Custard filled Crumble Cake
I will use grams and milliliters for my ingredients but you can easily convert it to your preferred measurments here 😉

For the cake base/crust you need:

  •  50-80ml (sunflower or any other) oil
  • 75gr sugar
  • 1 egg
  • 1 sachet of vanilla sugar (or well, your choice of vanilla sugar extract)
  • 150gr flour
  • half a sachet of baking powder

For the filling you need:

  • 4-5 shredded or grated apples and/or pears (as you like and if you want more or less of)
  • 500ml milk
  • a bit of sugar
  • cinnamon
  • 1 bag/sachet of custard powder (or make ‘real proper custard’ following this recipe)

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  1. Mix all the ingredients for the cake base/crust to a smooth dough.
  2. Take half of the amount and spread it out in a springform pan or a baking tin of your choice. Set the other half aside for the crumbles later on
  3. Cook the custard as instructed on the bag/sachet of custard powder or take the still warm ‘real proper custard’ if you made that^^
  4. Add your shredded/grated apples and pears, plus a good amount of cinnamon (to your liking)
  5. Spread all of it out on your cake base/crust in the baking tin
  6. Now take the other half of the dough we made in Step 1. and previously set aside. It should be of such consistency that you can crumble it up in your hand (a bit like damp sand on the beach maybe). Let the crumbles fall onto the  custard filling until it’s almost fully covered.
  7. Put it in the pre-heated oven and let it bake at 200°C for about 50mins. After that look and decide for yourself if it needs a bit more baking time. The crumble-top should be golden or very light brown when it’s done.
  8. Decorate it with some (couverture) chocolate if you like 🙂

apfel zimt

Now……dig in !!!