PUMPKIN AND cranberry cake

DUCK FAT “L’Intense”

Have you ever been invited to a party at your children’s school, or to an office leaving do, and wondered what you could take with you? Trust me when I say this: everyone will love this cake. You will not be disappointed!!! In all honesty, you’ll probably just get one slice because your friends or colleagues will devour this delight in no time. You can thank me later.

SEE MORE DUCK FAT “L’Intense”

Preparation : 15 min

Baking : 45 min

serves 4

150 g of Hokkaido squash baked with the skin on and pureed

4 eggs

200 g duck fat

220 g flour

pinch of salt

200 g sugar

1/2 sachet of baking powder

80 g cranberries

Ustensils

1 standard cake mould

1 whisk

1 mixing bowl

Préparation

Weigh out the duck fat and leave it to soften at room temperature.
Preheat the oven to 170 °C.
Beat the eggs and sugar in a mixing bowl.
Add the melted duck fat and the salt.
Mix well until smooth.
Combine the flour and baking powder, then add to the bowl. (or you can sift them together to distribute the baking powder more evenly).
Add the cranberries.
Place in the oven and bake for 45 minutes.
Allow to cool, remove from the mould and set on a cooling rack.

Slice and enjoy once cold

Soup, or puree?