Ingredients For the plum cake
- 210 g flour
- 160 g butter
- 140 g sugar
- 100 g pumpkin pulp
- 100 g gianduia chocolate
- 50 g milk
- 15 g honey
- 10 g baking powder for cakes
- 4 pcs eggs
- salt
Ingredients For the crunchy covering
- 50 g pumpkin seeds
- 30 g honey
- 20 g integral corn flakes
- 20 g oat flakes
- 10 g seed oil
For the recipe of marbled plum cake, cut the pumpkin into cubes and cook it with milk for 10-12 minutes over low heat, with the lid. Then whisk everything and let the purée cool. Collect the flour, baking powder, sugar, honey and a pinch of salt in a bowl. Add the eggs, beaten, and mix with the electric whisk. Melt the butter and, continuing to work with the whisk, incorporate it into the dough. Divide it into two parts: in one add 120 g of mashed pumpkin, in the other the chocolate, melted; mix each dough until it acquires a uniform consistency. Grease a non-stick mold (22 × 8 cm, h 6 cm); distribute the dough with a spoon, alternating the colors with each layer; fill the mold no more than 3/4 of the height. Bake at 160 ° C for about 1 hour. Remove from the oven and let the plum cake cool before turning it to shape.
FOR THE CRISP COVERAGE: Mix the ingredients and roll them out in a plate lined with baking paper. Bake at 160 ° C for 10 minutes. Remove the brittle from the oven, divide it into splinters and place them on top of the plum cake, brushed with a little honey, like glue.
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