Hearty cake with pumpkin, porcini mushrooms and bacon

Name: Hearty cake with pumpkin, porcini mushrooms and bacon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 10 g dried porcini; 150 g Hokkaido Pumpkin; 50 g streaky smoked bacon; 2 TABLESPOONS Oil; 75 g soft butter; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

10 g dried porcini
150 g Hokkaido Pumpkin
50 g streaky smoked bacon
2 TABLESPOONS Oil
75 g soft butter
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Flour
1/2 package Baking Powder
7-10 Tbsp Grease

Directions

1
Cover mushrooms with cold water in a pot, bring to the boil and simmer for about 5 minutes. Clean and wash the pumpkin, scrape out the seeds. Cut the flesh into small pieces. Cut bacon into strips.
2
Drain mushrooms through a sieve. Heat oil in a pan. Fry the mushrooms for 2-3 minutes while turning them, take them out. Add pumpkin and bacon to the hot frying fat, fry for 3-4 minutes while turning, remove pan from heat
3
Grease a box mould (8 x 20 cm). Mix softened butter with a fork, add eggs and 1 teaspoon each of salt and pepper. Stir in mushrooms, pumpkin and bacon with frying fat. Mix flour and baking powder, fold in. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 45-55 minutes, cover if necessary and test with sticks. Serve with a fruity chutney or a herb quark