Pumpkin Cake with Comoro Vanilla
Soft pumpkin cake with Comoros vanilla.
A sweet, fragrant autumn recipe, in which vanilla reveals all its aromatic richness. A perfect alliance between the sweetness of pumpkin and the warm, floral notes of vanilla. This fluffy cake seduces with its melt-in-the-mouth texture and delicate fragrance, ideal to accompany coffee or a gourmet snack.
Ingredients for 4 people
- 300 g pumpkin flesh (cooked and puréed)
- 180 g flour
- 100 g brown sugar
- 2 eggs
- 80 g melted butter (or neutral oil for a lighter version)
- 1 Comoros vanilla pod
- 1 sachet baking powder
- 1 pinch salt
- 1 tablespoon milk (if the dough is too thick)
Preparation
Preheat oven to 180°C (fan oven).
Prepare the pumpkin:
Steam or boil pumpkin pieces until tender.
Drain and purée finely.
Split the vanilla pod and scrape out the seeds.
In a bowl, beat the eggs with the sugar and vanilla beans until the mixture whitens.
Add the melted butter, then the pumpkin purée. Mix well.
Add flour, baking powder and salt. Mix until smooth.
Add a little milk if necessary to loosen the dough.
Pour into a buttered and floured mould (or one lined with baking paper).
Bake for 35 to 40 minutes at 180°C, until a knife inserted in the center comes out dry.
Allow to cool before unmolding.
Find our products to make this recipe on our website Le Monde de la Vanille
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54,00 €
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Price range: 24,90 € through 399,00 €
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Price range: 14,45 € through 19,90 €
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Price range: 15,90 € through 31,80 €
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