Pumpkin Bundt Cake with Trick.
How many times have you heard: trick or treat? This typical Halloween phrase is on the lips of our children at this time.
But this dish really tastes like a trick. In fact, it seems like a dessert, but it’s actually savory.
The filling of this bundt cake is with savory custard, an idea I came up with instead of using the classic béchamel, so you can slice the cake without anything slipping out.
The whole thing is covered with balsamic vinegar glaze which gives the dish the right tanginess.

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Difficulty: Medium
Cost: Economical
Rest time: 1 Hour
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

438.33 Kcal

calories per serving

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Energy 438.33 (Kcal)
Carbohydrates 53.27 (g) of which sugars 19.37 (g)
Proteins 21.83 (g)
Fat 16.99 (g) of which saturated 9.57 (g)of which unsaturated 6.74 (g)
Fibers 2.41 (g)
Sodium 1,391.79 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2.2 lbs pumpkin
to taste roast herbs
to taste salt
2 cups milk
3 eggs
1/2 cup cornstarch
to taste nutmeg (grated)
1 pinch curry
3.5 oz provola cheese
2.5 oz breadcrumbs (Sicilian-style, see recipe)
to taste balsamic vinegar glaze

Pumpkin Bundt Cake with Trick

Tools

Preparation: Pumpkin Bundt Cake with Trick

Peel the pumpkin and slice it
about 1/4 inch thick.
Place them on a non-stick baking tray with salt and herbs on top.
I use a herb mix I make myself, to see the recipe click here
Bake in a fan oven at 375°F for about 20 minutes.
Try piercing a slice with a fork; if it goes through, you can turn off the oven and let it cool outside.
In a small bowl, prepare Sicilian-style breadcrumbs, see my recipe click here
In the meantime, put the milk on the fire and bring it to a boil. Turn off the heat and..
In another pot, combine the eggs, abundant nutmeg, a tablespoon of salt, a teaspoon of curry, and a bit of pepper.
Beat with a whisk until the mixture is smooth and homogeneous.
At this point, slowly pour in the hot milk, return to low heat, and keep stirring until the custard thickens.
Take the mold and line it with pumpkin slices, and a sprinkle of herbs.
Sprinkle with half of the breadcrumbs
Add the provola cheese cut into cubes,
and Pour all the savory custard.
Level with the back of a spoon, and sprinkle with the remaining breadcrumbs.
Now bake at 375°F fan oven for about 25 minutes.
Then take out of the oven and let it cool for 1 hour or more.
After the time has passed and the cake has cooled, flip it onto a plate, and gently remove the mold.
Serve cold or at room temperature, with a bit of balsamic vinegar glaze on top.
Here’s the Pumpkin Bundt Cake with Trick.