Pumpkin Cake

Ingredients

• 250 g flour
• 100 g coconut oil
• 1 egg
• 2 tbsp Apple cider vinegar
• 3 tbsp ice cold water
• 0.5 tsp Sugar
• Salt
• 400 g peeled pumpkin flesh
• 125 g crème double
• 0.125 l milk
• 175 g brown sugar
• 1 tsp cinnamon
• 1 tsp cloves powder
• 1 tsp ginger powder
• 3 eggs
• fat (for the pan)
• 150 g whipping cream
• candied lemon

Instructions

1. 1.

   Knead flour with sugar, salt, fat, egg, vinegar and water quickly into a smooth dough. Shape into a ball, wrap in foil and refrigerate for 1 hour.

2. 2.

   Dice pumpkin flesh, put it in a pot and cook with 100 ml water until soft in 15-20 minutes, puree, strain through a sieve and mix well with the remaining ingredients. Preheat oven to 180°C, grease a pie tin. Roll dough between two layers of foil into a thin circle, line the pan, forming a rim. Prick the base several times with a fork, spread pumpkin cream on top and bake in the oven for about 1 hour.

3. 3.

   Remove cake from oven and let cool. Whip cream stiffly. For serving spoon a dollop of whipped cream onto each slice and garnish with candied lemon.