Pumpkin Cake - Miele DGC 6000 XL Cookbook

Ingredients
350 g Hokkaido pumpkin
100 g dried apricots
150 g chopped almonds
150 g softened butter
150 g icing sugar
2 tsp ground cinnamon
3 tsp vanilla sugar
A pinch of salt
3 medium eggs
250 g plain fl our
2 tsp baking powder
150 g apricot jam
Butter for greasing
Flour for dusting
>> 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
is edible. Its fl esh has a nutty
aroma and smooth texture, even
though it contains fi ne fi bres.

Pumpkin cake

Serves 12
1
Beat the butter with the
icing sugar, cinnamon, vanilla
sugar and salt, then gradually
beat in the eggs. Mix the fl our
and baking powder and stir into
the mixture.
2
Coarsely grate the pumpkin,
fi nely chop the apricots, mix
together with the almonds, and
stir into the cake mixture.
3
Transfer the mixture to a
greased and fl oured
24 cm Ø springform tin. Place on
the rack and bake (see below for
settings).
4
Warm the apricot jam and
spread over the fi nished
cake.
Settings: Step 3
Function: Cake plus
Temperature: 160-180°C
Duration: 45-55 minutes
Shelf level: 1
Baking 91