As many things, being unemployed has its own advantages and inconveniences – welcome to the graduates jungle…-: having more time for cooking and blogging, spending time eating and starting to make some stocks of fat before winter for instance – it’s super freezing in Berlin, one more reason to get fat-.
Even though Autumn isn’t the best season of year, seasonal products and cooking possibilities aren’t missing: Hokkaido squashes, figs, mushrooms, pears & apples… I particularly love Hokkaido squash for its taste much more pronounced and sweet than pumpkin, that’s why I chose to incorpore it in a sweet recipe . Delightful when associated with salted caramel, tell me more about it ;)
Pumpkin, chocolate & hazelnuts bundt cake, with a salted caramel sauce
(for one bundt cake)
For the bundt cake: 300g pumpkin or Hokkaido squash (I prefer with squash!), 3 eggs, 280g flour, 225g unrefined brown sugar, 125g butter, 10cl vegetal oil, 50g chocolate, 50g hazelnuts, 1tbsp baking powder, 1 tsp cinnamon, 1 tsp nutmeg, 1tsp vanilla, one pinch of salt.
For the salted caramel sauce: 150g unrefined brown sugar, 15cl liquid cream, 80g salted butter, a drizzle of lemon juice.
1. In a salad bowl, stir the flour, sugar, baking powder and salt together. Then incorpore the spices, with the chocolate chunks and the shredded hazelnuts.
2. Cut the squash in pieces and steam it for approximately 15 minutes. Once tender, smash it until it gets homogeneous. Melt the butter and add it to the smashed squash with the oil and the eggs. Stir well.
3. Preheat the oven at 180C. Dig a well in the middle of the flour mixture, then incorpore the wet dough to into it. Stir well the whole, while trying to avoid to make lumps.
4. Butter a bundt-cake mould, then pour the dough into it. Put in the oven for 40 minutes, while staying aware about the baking. To be sure that the bundt-cake is well backed, hammer a knife in the middle of the dough, it might be still dry when you take it off. When the bundt cake is tepid, turn it out on a plate.
5. For the salted caramel sauce: pour 1/3 of the unrefined brown sugar in a small pan, on slow temperature. Let it melt, then add in two times the rest of sugar. You can stir it by slowly making rounds with the pan.
6. Once the caramel is ready (I checked by smelling it: with the natural colour of brown sugar it’s quite hard to know the right state only by looking), pour on it a drizzle of lemon juice to stop the baking. Then, add the liquid cream and stir the whole well. Incorpore the salted butter in small cubes. Once the caramel is homogeneous, let it get tepid before to top the bundt cake with it.