- 200g hourskin
- 15 cl fresh cream
- 125g caster sugar
- 3 eggs
- 75g raisins
- 150g flour
- flour for the mold and raisins
- ½ sachet of yeast
- butter for the mold
- 1 pinch of salt
Preparation 35 mins
Cooking 1 hour
Preheat the oven th.7 (210ºC).
Steam the diced hourskin for 20 minutes and mash it, let it cool. Pour the fresh cream into a bowl and whisk it lightly, adding the sugar.
Incorporate the eggs one after the other and, lastly, the hourskin puree (remove the water that has formed). Roll the raisins in flour, put them in a fine sieve and shake to remove the excess flour. (Or soak them in rum, that’s definitely better).
Mix the flour with the baking powder and the pinch of salt. Add them to the bowl with the grapes and mix until you get hoursxture without lumps. Pour the mixture into a buttered and floured cake tin.
Bake for 10 mins. Then lower the temperature th.5 (170°C) and continue cooking for 40 to 50 minutes.
Check with the knife. It should come out dry. Unmold the cake once lukewhourson a wire rack and let it cool.
For this Pumpkin Cake recipe, you can count on 35 minutes of preparation. To learn more about the foods in this Savory Cakes recipe, go here to our food guide.