All-purpose flour: 300g
Pumpkin puree: 230g
Ingredients:
– 40g Water Instructions: 1. Prepare all the ingredients required for the batter. 2. Set aside the needed walnut kernels separately. 3. Crack the eggs into a bowl and whisk them evenly. 4. Add the pumpkin puree and mix until well combined. 5. Pour in 40g of water, add sugar and yeast, stir thoroughly, and let the mixture rest for 15 minutes. 6. Sift the mixed flour and vanilla powder into the bowl, then stir until smooth. (The batter should be slightly dry.) 7. Incorporate the corn oil. 8. Stir the batter vigorously in a clockwise direction until it becomes smooth and free of dry flour lumps. 9. Place the batter in a warm area to ferment until it expands to 2.5 times its original volume, then remove. (Note: The bowl used here was a bit small, causing the batter to overflow during fermentation.)10. Stir the activated batter again until smooth and bubble-free, then mix in the crushed walnut kernels. (Reserve a small amount of crushed walnuts for sprinkling on the surface later.)
11. Pour the well-mixed batter into the mold and smooth the surface. (Lightly grease the bottom of the mold with corn oil to prevent sticking.) Place it in the oven for a second fermentation. (Place a cup of hot water inside the oven to maintain humidity.) 12. Once the batter has risen again, remove it from the oven and sprinkle the reserved walnuts on top. Preheat the oven in advance: 175°C (middle rack) for 20 minutes. 13. After 20 minutes, remove the cake. Brush the surface with a mixture of honey and olive oil (in a 1:1 ratio). Return it to the oven and continue baking at 175°C for 5 minutes, or until the surface turns golden brown. 14. The baked walnut cake will be golden and enticing. Allow it to cool slightly before cutting into small pieces for serving.
