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Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Traditional Alsatian mold for kouglof — yeasted almond cake
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Traditional Alsatian mold for kouglof — yeasted almond cake
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Demolish the pumpkin in the food processor. Add the margarine, cut into smaller chunks, process. Add the sugar, flour, salt, baking powder and eggs, processing after each addition. Pour into a greased pan. I usually use a ring mold, but have also used a square pan as well. Bake at 350 degrees F for about 1 hour, until done.