Herfstige spiraaltaart met pompoen en walnoten

Autumnal spiral tart with pumpkin and walnuts

This spiral cake is entirely themed for autumn with fresh pumpkin and walnuts.

Ingredients:

125 g pumpkin, cut into cubes
180 g coconut oil
60 g sugar
2 eggs
80 g pastry flour
50 g walnut powder
1 tsp cinnamon
1 tsp baking powder
50 g chocolate, finely chopped
50 g walnuts

Decoration:

1 tbsp powdered sugar

Method:

Preheat the oven to 180°C.

Finely chop the pumpkin and place the cubes on baking paper on a baking sheet.

Drizzle with a little olive oil and roast in the oven for 30 minutes.

Once the pumpkin is cooked, blend it with a hand blender or a food processor until it forms a smooth puree.

Allow the puree to cool down slightly.

Melt the coconut oil and add the sugar. Mix until combined.

Gradually add one egg and a portion of the flour at a time, mixing until all the flour is incorporated.

Now add the puree, the baking powder, and the cinnamon.

Mix everything until well combined.

Finally, you can add the inclusions: the walnuts and chocolate.

Fold these into the batter.

Fill the spiral cake pan and bake in the oven for 40 minutes.

After 40 minutes, test by inserting a toothpick or a small knife into the cake. If there is still batter on it, leave it in the oven for a little longer (5 to 10 minutes).

Remove from the oven and let it cool in the pan for a while.

Now carefully remove the cake from the pan. The best way to do this is to place the cake stand on top of the pan and then flip everything over in one go.

Finish the cake with powdered sugar.