Pumpkin cake with Gorgonzola

Ingredients for 1 servings:

• 150 g whole wheat flour
• 150 g wheat flour type 1050
• 20 g yeast, fresh
• 150 ml water, lukewarm
• 1 pinch(s) of sugar
• 50 g butter, soft, plus some butter for greasing
• 1 tsp salt
• 400 g Hokkaido pumpkin(s)
• 40 ml cream
• 1 m.-sized egg(s)
• 150 g Gorgonzola or other blue cheese
• some salt and pepper
• e.g. parsley

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

Mix the flour in a bowl and make a well in the center. Crumble the yeast into about 70 ml of lukewarm water, add the sugar, and stir to dissolve the yeast. Pour the dissolved yeast into the well and dust with a little flour. Cover and let rise in a warm place for about 10 minutes. Knead the dough with the remaining water, butter, and salt. I prefer to do this by hand until it reaches the typical yeast dough consistency: elastic, but no longer sticky! Then cover the dough and let rise in a warm place for about 45 minutes. In the meantime, wash the pumpkin and peel any unsightly parts. Then cut the pumpkin into 2-3 mm thick strips. Whisk the cream with the egg and season with salt and pepper. Cut the Gorgonzola into approximately 1 cm cubes. Grease a 28 cm springform pan. Briefly knead the yeast dough with floured hands and press it into the springform pan. Arrange the pumpkin wedges as evenly as possible in a circle on the dough, pour over the cream and egg mixture, and scatter the Gorgonzola cubes on top. Sprinkle with salt, if desired, and let the cake rest for 10 minutes. Meanwhile, preheat the oven to 180°C (350°F). Bake the cake on the middle rack for about 35 minutes and sprinkle with parsley, if desired. 220 kcal per serving based on 4 slices.