All recipes written by Gordon Ramsay
First of all, clean the pumpkin, cut it into cubes and then blend it finely with a blender.
Melt the butter in the microwave (or in a bain-marie, if you prefer) and let it cool slightly.
In the meantime, whisk the eggs with the sugar, then add the butter, cinnamon and pumpkin to the eggs and mix.
Sift the flour together with the yeast; first add half the flour to the egg mixture, then the milk, and finally the remaining flour.
Transfer half the mixture into the buttered and floured mould, then incorporate the sifted cocoa into the remaining mixture and add it to the mould.
Mix with a spoon to create the marbled effect, then bake in a preheated static oven at 170°C and cook for about 40 minutes (be sure to always do the toothpick test before taking out of the oven).
Once the cake is out of the oven, let it cool, then prepare the icing: place the chocolate pieces in a saucepan together with the milk and cook in a bain-marie until it melts completely.
Finally, unmold the cake, place it on a serving plate and decorate the surface with the ganache and coarsely chopped hazelnuts, then leave to dry for a while.
The marbled pumpkin donut is ready, all you have to do is cut it into slices and serve it.
1) Chop finely the walnut kernels, put soak the cranberries in warm water for 20 minutes, then drain and dry them on absorbent paper. Hold on 3 figs aside for the decoration and cut the others into chunks.
2) Shelled the eggs in a large bowl, add the brown sugar and mount them lightly with a pair of electric whips. United sunflower oil, mix and add 180 g of sifted buckwheat flour with corn starch and baking powder. Incorporate then the diced figs, the cranberries (keep a dozen aside), the chopped walnuts and a pinch of salt and mix.
3) Butter a 24 cm diameter donut mold with high edges, flour it with the remaining buckwheat flour, pour the dough and level it. Cook the cake in the oven at 180 degrees for 1 hour, then turn it out on a wire rack and let it cool.
4) Dissolve the currant jelly in a saucepan with the lemon juice, unite cranberries and figs kept aside cut into slices, jumbled up gently drain them with a fork and arrange them on the donut. Garnish with the remaining gelatine and let it rest for 30 minutes.
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