Pumpkin cake with sage and hazelnuts

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 200 degrees and cover a baking tin with baking paper. Mix the pumpkin cubes with 1 tsp olive oil and a pinch of sea salt and divide evenly. Put in the oven for 30 minutes.

2. 02

   STEP 2

   Done

   Mix the hazelnuts with a drop of olive oil and lay in the oven (somewhere on the side) for the last 5 minutes to roast them.

3. 03

   STEP 3

   Done

   Get everything out of the oven. Crush the weak pumpkin and let cool to room temperature. Let the hazelnuts cool and chop rough.

4. 04

   STEP 4

   Done

   Preheat the oven to 180 degrees. Grease your turban shape well with a butter brush. Make sure the whole shape is covered. Then sprinkle flour evenly, turn it over above your sink and knock out excess flour.

5. 05

   STEP 5

   Done

   Beat the soft butter in the stand mixer (with the beater) and then mix the cooled pumpkin puree through. Then knock the eggs through one by one.

6. 06

   STEP 6

   Done

   Strain the 225 gr flour above together with the 8 gr baking powder and also add the chopped hazelnuts (keep 1 tl behind), 4 gr salt, 1 tl vadouvan, a pinch of nutmeg, a pinch of black pepper and the chopped sage and 40 gr Parmesan cheese (keep 1 tl behind). Quietly spat everything together until well mixed. Then fill your turban shape evenly with the batter.

7. 07

   STEP 7

   Done

   Put the turban shape in the preheated oven and bake for about 50 minutes. Start checking from 45 minutes with a satep trigger. Stick this somewhere in the middle of the cake. If this comes out dry, your cake is cooked.

8. 08

   STEP 8

   Done

   Remove the turban shape from the oven and place it on a grid for 5 minutes. Grab a nice bowl where you want to pour the cake on and put it on the turban shape. Now turn the plate with the shape (on oven gloves) in one go so that the cake can land quietly on the board. Allow to cool completely.

9. 09

   STEP 9

   Done

   Heat a small layer of vegetable oil in a pan and fry about 6 leaves of sage for about 30 seconds until they become crispy. Take them out with a tang, put them on kitchen paper and sprinkle with a pinch of salt.

10. 10

    STEP 10

    Done

    Mix the remaining ground hazelnut and Parmesan cheese and sprinkle on the top of the cake and garnish with the fried leaves sage.