Cake au potiron : la meilleure recette
A delicious pumpkin cake combining the sweetness of raisins and the richness of almonds, perfect for any occasion.
Ingredients
Main ingredients
- 200 g potiron épluché (Pumpkin flesh)
- 20 cl crème fraîche
- 125 g sucre en poudre
- 3 unit oeufs
- 50 g amandes en poudre
- 75 g raisins secs
- 150 g farine (plus 1 tablespoon)
- 1 sachet levure chimique
- 1 pincée sel
For the mold
- beurre et farine (for greasing the mold)
Instructions
- Preheat oven to 220°C. Grease and flour a loaf pan. Cook pumpkin in steam 10 min, puree, and cool.
- Mix crème fraîche and sugar, add eggs, pumpkin purée, and almond powder. Coat raisins with flour.
- Combine dry ingredients, fold in raisins, and pour batter into prepared pan. Smooth surface.
- Bake at 220°C for 10 min, score surface lengthwise, then reduce temperature to 140°C and bake 40 min.
- Check doneness with a knife, cool in pan, then transfer to a wire rack.
Notes
Ensure pumpkin is well pureed for a smooth texture.