Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 170 g butter, soft
- 90 g suar, brown
- 90 g suar, white
- 4 egg (s), size M
- 100 ml buttermilk
- 0.5 teaspoon ½ cinnamon
- 180 g flour
- 75 g cocoa
- 1 packet baking powder
- 200 g pumpkin meat (Hokkaido)
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, chop it and boil it in some water until soft. Check the water again and again, not that the pumpkin is burning. Puree the pumpkin.
- Mix the butter with the sugar until frothy. Stir in the cinnamon and cocoa. Then add the eggs and buttermilk and the pumpkin. Also stir in flour and baking powder or fold in sifted.
- Bake the dough in a 24 or 26 cm springform pan at 180 ° C top and bottom heat for about 35 minutes. Do a chopstick test.
- Let cool and sprinkle with powdered sugar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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