{"id":2053,"date":"2025-12-04T13:31:59","date_gmt":"2025-12-04T12:31:59","guid":{"rendered":"https:\/\/www.larousse.fr\/articles\/?p=2053"},"modified":"2025-12-03T15:08:23","modified_gmt":"2025-12-03T14:08:23","slug":"potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch","status":"publish","type":"post","link":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch","title":{"rendered":"Cake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta : moelleux, parfum\u00e9 et parfait pour le brunch"},"content":{"rendered":"\n

Le moelleux unique du potimarron r\u00e2p\u00e9, sans corv\u00e9e d\u2019\u00e9pluchage<\/h2>\n\n\n\n

R\u00e2per le potimarron<\/a> cru permet de conserver toute sa douceur et d\u2019apporter une texture inimitable \u00e0 la p\u00e2te. Et bonne nouvelle : pas besoin de l\u2019\u00e9plucher<\/strong> s\u2019il est bio ! Sa peau fine dispara\u00eet \u00e0 la cuisson et sa chair humide garantit un moelleux naturel, sans exc\u00e8s de mati\u00e8re grasse. Ce proc\u00e9d\u00e9 simplifie la pr\u00e9paration tout en rehaussant la couleur orang\u00e9e du cake.<\/p>\n\n\n\n

Associ\u00e9 \u00e0 la feta<\/a>, qui apporte des \u00e9clats sal\u00e9s et cr\u00e9meux, ce duo fonctionne \u00e0 merveille. Chaque bouch\u00e9e offre un jeu de textures entre la l\u00e9g\u00e8ret\u00e9 de la p\u00e2te et les morceaux fondants de fromage. La feta, bien \u00e9miett\u00e9e mais pas compl\u00e8tement fondue, reste visible et cr\u00e9e des poches de saveurs intenses qui contrastent avec la douceur du l\u00e9gume.<\/p>\n\n\n\n

Les ingr\u00e9dients pour un cake sal\u00e9 fondant et parfum\u00e9<\/h2>\n\n\n\n
    \n
  • 350 g de potimarron cru r\u00e2p\u00e9 (non \u00e9pluch\u00e9 si bio)<\/li>\n\n\n\n
  • 180 g de feta de brebis<\/li>\n\n\n\n
  • 3 \u0153ufs<\/li>\n\n\n\n
  • 160 g de farine de bl\u00e9<\/li>\n\n\n\n
  • 1 sachet de levure chimique (11 g)<\/li>\n\n\n\n
  • 90 ml de lait<\/li>\n\n\n\n
  • 70 ml d’huile d’olive<\/li>\n\n\n\n
  • Poivre du moulin<\/li>\n\n\n\n
  • 1 pinc\u00e9e de sel (la feta \u00e9tant d\u00e9j\u00e0 sal\u00e9e)<\/li>\n<\/ul>\n\n\n\n

    Options pour la d\u00e9coration :<\/strong><\/p>\n\n\n\n

      \n
    • Quelques graines de courge<\/li>\n\n\n\n
    • Herbes fra\u00eeches cisel\u00e9es (persil, ciboulette, aneth)<\/li>\n<\/ul>\n\n\n\n

      \u00c9tapes faciles pour un cake automnal r\u00e9ussi \u00e0 tous les coups<\/h2>\n\n\n\n
        \n
      1. Pr\u00e9chauffez le four<\/strong>\u00a0\u00e0 180\u00b0C et chemisez un moule \u00e0 cake.<\/li>\n\n\n\n
      2. Dans un saladier, battez les \u0153ufs<\/strong>\u00a0avec le lait et l\u2019huile d\u2019olive. Ajoutez la farine, la levure, le poivre et la pinc\u00e9e de sel. M\u00e9langez sans trop insister.<\/li>\n\n\n\n
      3. Ajoutez le potimarron r\u00e2p\u00e9<\/strong>, puis la feta \u00e9miett\u00e9e grossi\u00e8rement. M\u00e9langez pour bien r\u00e9partir.<\/li>\n\n\n\n
      4. Versez la p\u00e2te dans le moule<\/strong>, lissez et parsemez de graines de courge et d\u2019herbes si vous le souhaitez.<\/li>\n\n\n\n
      5. Enfournez pour 45 \u00e0 50 minutes<\/strong>, jusqu\u2019\u00e0 ce que la lame d\u2019un couteau ressorte presque s\u00e8che. Laissez ti\u00e9dir 15 minutes avant de d\u00e9mouler.<\/li>\n<\/ol>\n\n\n\n

        Id\u00e9es pour twister votre cake au potimarron et le savourer en toute saison<\/h2>\n\n\n\n

        Ce cake est une base id\u00e9ale pour accueillir des variations selon vos envies ou les restes du frigo. Ajoutez des noix concass\u00e9es pour plus de croquant, des \u00e9pices comme le cumin ou le curry pour une note orientale, ou quelques lamelles d\u2019oignons dor\u00e9s pour plus de profondeur. Il peut aussi \u00eatre coup\u00e9 en cubes pour l\u2019ap\u00e9ritif ou gliss\u00e9 dans une lunchbox.<\/p>\n\n\n\n

        Il se conserve deux \u00e0 trois jours bien emball\u00e9 \u00e0 temp\u00e9rature ambiante, et retrouve toute sa tendresse apr\u00e8s un bref passage au four. Accompagnez-le d\u2019une salade de roquette, d\u2019un th\u00e9 fum\u00e9 ou d\u2019un jus de pomme chaud aux \u00e9pices pour un vrai moment cocooning. Un incontournable de la saison froide, \u00e0 refaire encore et encore.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":2054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[34,15,14],"class_list":["post-2053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-courges","tag-plat","tag-recette","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"acf":[],"yoast_head":"\nCake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta : moelleux, parfum\u00e9 et parfait pour le brunch - Larousse Media<\/title>\n<meta name=\"description\" content=\"Un cake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta, moelleux et dor\u00e9, d\u00e9cor\u00e9 de graines de courge. 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Une belle mani\u00e8re de cuisiner les courges autrement, sans pur\u00e9e ni corv\u00e9e d\u2019\u00e9pluchage !","twitter_misc":{"\u00c9crit par":"Julien","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"NewsArticle","@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch#article","isPartOf":{"@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch"},"author":{"name":"Julien","@id":"https:\/\/www.larousse.fr\/articles\/#\/schema\/person\/59d4a6e593cf933711efd020fef54317"},"headline":"Cake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta : moelleux, parfum\u00e9 et parfait pour le brunch","datePublished":"2025-12-04T12:31:59+00:00","mainEntityOfPage":{"@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch"},"wordCount":494,"publisher":{"@id":"https:\/\/www.larousse.fr\/articles\/#organization"},"image":{"@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch#primaryimage"},"thumbnailUrl":"https:\/\/www.larousse.fr\/articles\/wp-content\/uploads\/2025\/12\/articles-brouillon-auto-cake-potimarron-scaled.webp","keywords":["Courges","Plat","Recette"],"articleSection":["Cuisine"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch","url":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch","name":"Cake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta : moelleux, parfum\u00e9 et parfait pour le brunch - Larousse Media","isPartOf":{"@id":"https:\/\/www.larousse.fr\/articles\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch#primaryimage"},"image":{"@id":"https:\/\/www.larousse.fr\/articles\/cuisine\/potimarron-feta-herbes-fraiches-le-cake-rustique-qui-transforme-un-legume-dhiver-en-star-du-brunch#primaryimage"},"thumbnailUrl":"https:\/\/www.larousse.fr\/articles\/wp-content\/uploads\/2025\/12\/articles-brouillon-auto-cake-potimarron-scaled.webp","datePublished":"2025-12-04T12:31:59+00:00","description":"Un cake sal\u00e9 au potimarron r\u00e2p\u00e9 et feta, moelleux et dor\u00e9, d\u00e9cor\u00e9 de graines de courge. 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