This pumpkin nut cake combines autumnal flavors and ensures a special gourmet with juicy pumpkin and crisp nuts. The recipe is easy to prepare and brings a pleasant warmth on the plate - perfect for cozy coffee rounds or as a sweet reward on cooler days.
Ingredients:
- 150 g of spelled flour type 630
- 200 g ground paranoods
- 400 g Hokkaido-Kürbis
- 200 g of sugar
- 50 g coconut blossom sugar
- 100 g Histaminikus Nuts & Fruits
- 6 eggs (or 7-8 quail eggs per chicken egg)
- 2 TL wine stone baking powder
- 2 TL cinnamon
- Powdered sugar to sprinkle
Preparation:
- Heat the oven to 160 degrees for the air.
- Rasple the Hokkaido pumpkin by hand or chop it with the help of a food processor.
- Now the eggs are separated and the egg whites are slept until stiff. It is best to cool the egg whites until we need it for further processing.
- Then beat the sugar, coconut blossom sugar and the egg yolk until frothy.
- In the next step, add the pumpkin, the flour, the ground paranese, the baking powder and cinnamon and stir well.
- Chop the NUTS & Fruits mix and stir in too.
- In the last step, the egg whites are carefully lifted under the pumpkin mass.
- Pour the dough into a greased shape and bake at 160 degrees for about 60 minutes.
- Optionally sprinkle with powdered sugar after cooling.
Bon appetite by our recipient teacher Katty 💚
