Sweet Pumpkin Apple Cake

Ingredients

• 150 g flour
• 100 g butter
• 1 egg
• 1 tsp salt
• 1 tbsp sugar
• 400 g pumpkin (peeled, seeded and diced)
• 150 g sugar
• 1 tbsp Cornstarch
• 2 tbsp crème fraîche
• 2 tbsp raisins (soaked)
• 2 tart apples
• 1 tsp Cayenne pepper
• 1 tsp grated lemon zest
• 0.5 lemon (juice)
• 2 Eggs
• 4 tbsp whipping cream
• 2 tbsp apricot jam

Instructions

1. 1.

   Knead flour, butter, egg, salt and sugar into a shortcrust dough and chill for 1 hour.

2. 2.

   Simmer pumpkin cubes with 100 ml water for about 20 minutes. Drain well (reserve the liquid) and puree. Let cool completely; if too thick, stir in some reserved pumpkin liquid.

3. 3.

   Preheat oven to 180°C fan‑forced. Peel apples, core them with a corer, then slice thinly into round discs.

4. 4.

   Whisk cooled pumpkin puree with sugar, cornstarch, crème fraîche, cayenne pepper, drained raisins, lemon juice and zest. Beat eggs with cream, add to the mixture and stir in.

5. 5.

   Roll out dough on a floured surface and line a springform pan. Raise a 4 cm rim, spread pumpkin mixture over the base, smooth, then arrange apple slices on top. Bake for 40–45 minutes. Warm apricot jam with 2 tbsp water and stir until smooth. Brush hot apples immediately with jam.

6. 6.

   Let cool in pan, then release from the mold onto a serving plate and garnish with edible flowers if desired.