Serves: 12<\/p>\n
\n– Peeled raw pumpkin, net weight: 270 g
\n– Sunflower oil: 135 g
\n– Eggs: 3
\n– Vanilla sugar (or vanilla extract): 1 sachet
\n– Granulated sugar: 200 g
\n– All-purpose flour: 320 g
\n– Baking powder: 15 g
\n– Chocolate chips: 100 g<\/p>\n
\n– Softened butter for the pan: 20 g
\n– Flour for the pan: 2 tbsp
\n– Powdered sugar for dusting: 1 tbsp<\/p>\n
Total time: 1 h 20 min
\nPrep: 30 min
\nBaking: 50 min<\/p>\n
1. Preheat the oven
\nPreheat your oven to 180\u00b0C (about 350\u00b0F) using the conventional (non-fan) setting.<\/p>\n
2. Prepare the pan
\nIf your mold is not silicone, thoroughly butter and flour a kugelhopf or bundt pan (22 cm \/ about 9 inches works well).<\/p>\n
3. Make the pumpkin puree
\nPeel the pumpkin and chop it into small pieces. In a food processor, blend the pumpkin together with the sunflower oil until you have a smooth puree. Set aside.<\/p>\n
4. Make the batter
\nIn a large mixing bowl, add the eggs and the vanilla sugar. Begin beating, gradually adding the granulated sugar a little at a time and mixing briefly between additions. Continue until the mixture turns pale and becomes airy. Stir in the pumpkin puree and mix briefly to combine. Next, add the flour mixed with the baking powder in three additions, mixing on low speed until the batter is uniform. Finally, fold in the chocolate chips using a spoon or a spatula.<\/p>\n
5. Bake
\nPour the batter into the prepared pan, spreading it evenly. Bake for about 50 minutes, or until a wooden skewer inserted in the center comes out clean.<\/p>\n
Service
\nAllow the cake to cool, then unmold it, dust with powdered sugar, and serve.<\/p>\n
Notes: The pumpkin puree gives the cake a moist texture and a warm, golden color without a strong pumpkin flavor. You can substitute any winter squash or even carrots if you prefer; they all pair nicely with the chocolate chips. Enjoy!<\/p>\n\n\n