Ingredients — what you'll need
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- 100 gram Brown Cane Sugar
- 300 gram Hokkaido Squash
- 100 gram Whipping Cream 33%
- 100 gram Fine spelt flour
- 12 gram Baking Powder
- 50 gram Pecans (unsalted)
- 150 gram Granulated Sugar
- 250 gram Unsalted Butter
- 4 piece Chicken Eggs
- 200 gram Wholegrain Spelt Flour
Step-by-step method
At a glance
You're making a gorgeous pumpkin bundt cake that takes about two hours start to finish, with the bulk of time spent baking and cooling. The fun part is preparing caramelised nuts and a silky caramel glaze that really make this cake shine — just keep an eye on the caramel so it doesn't burn, and you'll have a show-stopping autumn dessert ready to impress.
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Caramelised nuts
First, prepare the caramelised nuts. Pour the sugar into a stainless steel pot and let it caramelise. Don't turn the heat up too high, or the caramel will burn.
Ingredients
- 50 gram Pecans (unsalted)
- 50 gram Granulated Sugar
2/8
Coat the nuts
Once the melted sugar starts to turn brown, take the pot off the heat and add the nuts. Stir so the nuts get evenly coated in caramel. Let them cool, then chop with a knife — they don't need to be very fine.
3/8
Pumpkin purée
Cut the pumpkin into pieces and arrange on a baking tray. Bake in the oven at 180°C for about half an hour. As soon as it's done, blend with a stick blender until smooth.
Ingredients
- 300 gram Hokkaido Squash
