Pecan Pumpkin Cake

Name: Pecan Pumpkin Cake
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 16
Ingredients: 200 g Pecan kernels; 300 g Flour; 1 TEASPOON Cinnamon; 1 pck. Baking Powder; 400 g Hokkaido Pumpkin; 4 Eggs (Gr. M); 400 g Sugar; 200 ml tasteless oil (e.g. sunflower oil); 7-10 Tbsp Fat and breadcrumbs; 200 g Dark chocolate; 25 g Coconut oil (e.g. palm oil)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
270 mins

Ingredients

Servings: 16

200 g Pecan kernels
300 g Flour
1 TEASPOON Cinnamon
1 pck. Baking Powder
400 g Hokkaido Pumpkin
4 Eggs (Gr. M)
400 g Sugar
200 ml tasteless oil (e.g. sunflower oil)
7-10 Tbsp Fat and breadcrumbs
200 g Dark chocolate
25 g Coconut oil (e.g. palm oil)

Directions

1
For the dough, grind 150 g pecans finely in the universal chopper. Mix with flour, cinnamon and baking powder. Wash, clean and coarsely grate the pumpkin. Weigh out approx. 300 g fruit flesh. Cream eggs and sugar with the whisk of the mixer. Stir in oil in a thin stream. Stir in the flour mixture briefly. Fold in pumpkin flesh.
2
Pour the dough into a greased and with breadcrumbs strewn Bugelhupform (2.75 l content). Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 1 hour (stick test!). Remove from the oven, let it cool down for about 5 minutes, then turn out of the mould and let it cool down.
3
Coarsely chop 50 g pecans. Divide chocolate into pieces and melt in a hot water bath with coconut fat. Spread the icing on the cake. Sprinkle with pecans. Let it dry.