SPICY PUMPKIN PIE

I love sweet pastries with fresh pumpkin. Europeans rarely think of sweetness when they think of pumpkin, but you simply have to try this cake! It combines classic autumn spices with the lovely color of pumpkin. A true cake symphony for the palate.

1. Cut a Hokkaido pumpkin* into small pieces, remove the seeds and boil the flesh in a little water for about 20 minutes until soft. Drain. Using the KitchenAid cordless hand blender, puree the squash. Drain the pumpkin puree through a fine sieve; it must no longer contain excess moisture.

2. Preheat the KitchenAid Twelix Oven to 175°C (Normal Cooking, Convection). Grease either a large Gugelhupf tin or 12 smaller baking tins.

3. Weigh, sift and mix the flour, baking powder, baking soda, salt and spices. Mix the nuts, dried cranberries and the two together. set aside.

4. Using the KitchenAid Artisan Stand Mixer and flat beater, combine the sugars, vegetable oil and eggs on low speed. Add the milk, vanilla extract and pumpkin puree. Beat on low for another minute or two until all ingredients are well combined. With the food processor on low, slowly add the flour/spice mixture first, then the nuts, cranberries, and chocolate. Blend gently. Spread the batter evenly in the baking pan(s). Bake in the lower third of the oven for about 55 minutes (large cake). Reduce the baking time to 30 minutes for cakes. do a cooking test. Allow to cool on a wire rack for 10 minutes before removing from the tin(s). When cool, drizzle with the melted chocolate.

* It must be Hokkaido pumpkin as its skin is edible! If this variety is not available, you can choose another variety, but you must remove the skin before cooking.