Cakes à la Citrouille et aux Noix (Pumpkin & Walnut Loaves) Recipe
Submitted By:from Chicago.
Cakes à la Citrouille et aux Noix (Pumpkin & Walnut Loaves) Notes
This fall-inspired, home-kitchen-friendly amuse-bouche comes from Chef Jean-François Martin, who hosts cooking vacations in southwest France.
- PUMPKIN PUREE:
- 500 grams peeled and cubed raw pumpkin
- 50 grams butter
- 75 grams butter
- 210 grams flour
- 4 grams French Four & More
- 200 grams egg (4-5 eggs)
- 100 grams turbinado sugar
- 100 grams chopped walnuts
- 12 walnut halves
Serves / Yields
Pumpkin Puree: In a sauce pan, melt butter and add cubed pumpkin flesh. Cook on medium-low heat, covered, stirring regularly until a puree is obtained (about 25 minutes).
Batter: Preheat oven to 355F. Melt the butter. In a bowl, sift all dry ingredients together. In another large bowl whisk eggs and sugar until creamy. Add cooled melted butter and pumpkin puree. Add dry ingredients and mix until combined. Delicately fold in the chopped walnuts. Pour the mixture in to 12 buttered or non-stick individual loaf pans. Top each loaf with a walnut half. Bake for 15-20 minutes. Transfer to a cooling rack.
For a savory version, place a 1/2-inch cube of Roquefort (or your favorite blue cheese) in the center of each loaf before baking.
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