Cake with "potimarron" and hazelnuts

Fall is the perfect moment ever to cook this cake because the markets overflow with potimarrons. This pumpkin  is perfect because it requires no peeling and its taste is really incomparable. We cook it of thousand ways for the meal but also here as a dessert. It suits well with hazelnuts and the polenta makes it crusty.

You have to know that you can freeze this cake and defreeze it in the microwaves (1 min at 800W) what allows you to always have some glutenfree and milkfree sweets in the freezer for whenever you want.