Pumpkin cake with chocolate icing

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Finely dice the figs. Coarsely chop the walnuts, 50 g aside. Mix remaining nuts with figs and orange juice. Grease a box mould (30 cm long, 11 cm wide; 1.8 litres capacity) well and dust with flour. Clean the pumpkin, remove seeds and fibres. Peel pumpkin and grate coarsely. Mix fat, 200 g sugar, vanilla sugar and salt in a mixing bowl with the whisks of the hand mixer until creamy. Stir in eggs one at a time

2. 2

   Mix flour, baking powder and almonds and stir into 2 portions. Fold in pumpkin and fig mixture in 2 portions. Put the dough into the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 75 minutes. Take out of the oven and let cool in the form for about 10 minutes. Carefully turn out onto a cake rack and let it cool down

3. 3

   Caramelize 3 tablespoons of sugar in a frying pan until golden. Add the walnuts that have been set aside and turn in the caramel. Spread on a piece of aluminium foil lightly coated with oil and allow to set. In the meantime, roughly chop the chocolate and coconut oil. Heat cream with coconut oil. Add chocolate and set aside for about 5 minutes. Then stir vigorously until a smooth glaze is created. Coarsely chop the walnut brittle. Spread the icing evenly on the cooled cake and sprinkle with brittle. Leave to dry for about 2 hours. Whipped cream tastes good with it

4. 4

   for picture 2: Serve dusted with cocoa powder

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
360 kcal

CARBS
34 g

FATS
22 g

PROTEINS
6 g