20 November 2006

Pumpkin, again… And forever!!!

Another Donna Hay recipe: this woman is full of wonder!
This cake has a sweet short crust pastry that has the incredible
advantage of remaining “crusty” (or croustillant, my favourite French
word!!!) for days, even with the moistest filling. On the other hand, I
found it a bit too much hard on the first day, but ok after the second
day in the fridge. And as I used my Kenwood chef to make there
wouldn’t even be the possibility of overworking it: it did everything
in 2 minutes…

For the base
270 g of flour
3 tablespoons of sugar
150 g of butter
2-3 tablespoons of iced water

If you have a Kitchen aid of a Kenwood chef (much much better than
the Kitchen aid!!! ;-)), put all the ingredients, but the water, in
the mixing jar and using the K beater, knead the pastry until
crumbled. Add 2 or 3 tablespoons of iced water, knead until you
obtain a bowl. Cover it in plastic and refrigerate for at least 30
Preheat the oven at 160° C.
Roll it in a 3 mm thick circle and cover a cake tin of 26 cm. Pick the base
with a fork. Cover it with greaseproof and fill it with rice or dry
beans, and cook it for 10 minutes. Discard the greaseproof paper,
altogether with the rice or the dry beans, and cook it for another 10

For the filling
500 g of pumpink
65 g of brown sugar
2 eggs
75 ml of double cream
1/2 teaspoon of cinnamon

Clean and cut the pumpkin in cubes. Steam it until tender.
While the base is cooking, mix the pumpkin with the rest of the
ingredients. Fill in the cake base and cook for another 45 minutes.
Let it cool, unmould it and serve it with cream, whipped with 3
tablespoons of brown sugar.