Pumpkin honey cake

Name: Pumpkin honey cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 300 g Hokkaido Pumpkin; 150 g soft butter; 150 g Sugar; 1 pinch Salt; 6 TABLESPOONS Honey; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 30 g Poppy; 75 g Whole milk yoghurt; 100 g Icing sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

300 g Hokkaido Pumpkin
150 g soft butter
150 g Sugar
1 pinch Salt
6 TABLESPOONS Honey
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
30 g Poppy
75 g Whole milk yoghurt
100 g Icing sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Pumpkin wash, clean, core, coarsely dice and distribute on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
2
Remove, allow to cool and chop finely.
3
Whip the butter, sugar and salt with the whisk of the hand mixer until creamy. Stir in 5 tbsp. honey, pumpkin and eggs one after the other. Mix flour, baking powder and poppy seeds, except for a little bit for sprinkling.
4
Stir in yoghurt and flour mixture.
5
Put the dough into a greased and flour-spread box form (11 x 25 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour.
6
Remove, leave to rest in the mould for approx. 10 minutes, turn out of the mould and allow to cool. Mix icing sugar and 2 tablespoons of water. Spread the icing and the remaining honey on the cake. Sprinkle with poppy seeds.