For a change, this time I'm proposing a savory apéritif recipe. This cake is perfect for parties and get-togethers, but also for Halloween, as it contains pumpkin - the star vegetable of the holiday.

 

 

The form used

 

Ingredients for the cake:

 

300 g pumpkin (or butternut squash)

200 g flour

3 eggs

100 g grated cheese (such as Gruyère or Comté)

100 ml milk

100 ml olive oil

1 sachet baking powder

100 g bacon (optional)

1 onion

salt, pepper, nutmeg

Herbs of your choice (thyme, rosemary)

 

Salted cake preparation :

 

Heat the oven to 180 °C (gas mark 6).

Prepare the pumpkin: Peel and dice. Steam or cook in a pot of boiling water for around 15 minutes, until tender. Drain well and mashed potato to a purée.

 

In a frying pan, sauté the finely chopped onion with the bacon until golden brown. Set aside.

 

Mix the flour and baking powder in a large bowl. Add the eggs, olive oil and milk. Mix well until smooth.

 

Stir in pumpkin purée, bacon, onion, and grated cheese. Season with salt, pepper, nutmeg, and the herbs of your choice.

Pour the batter into a buttered and floured cake tin.

 

Bake for 40 to 45 minutes, until the cake is golden-brown and cooked through (check with the blade of a knife - it should come out dry).

Let cool before putting it out of the form and serving.

 

This savory pumpkin cake is perfect for making in advance. It can be eaten hot or cold, and its subtly spicy taste is a treat for the taste buds. Ideal for Halloween, but also for all your parties and apéritifs, this cake will add a touch of originality and season to your table!