- 4 egg yolks
- 50 grams melted butter (chilled)
- 150 grams sugar
- 1 teaspoon grated Orange peel
- 50 grams Pastry flour
- 1 pinch ground allspice
- ½ teaspoon cinnamon
- 1 pinch ground Cardamom
- 1 teaspoon Baking powder
- 150 grams Pumpkin (such as Hokkaido)
- 200 grams ground almonds
- 50 grams chopped Shelled pistachio
- Orange juice (as needed)
- 4 egg whites
- 1 pinch salt
- Fat (for the pan)
- Pastry flour (for the pan)
- powdered sugar (for dusting)
- 2 tablespoons Pistachio (to sprinkle)
Preheat the oven to 160°C (approximately 325°F). Grease a springform pan with fat and sprinkle with flour. Beat the egg yolks, butter, 100 grams (approximately 3.5 ounces) of sugar and the orange zest until frothy.
Mix the flour, allspice, cinnamon, cardamom and baking powder. Fold into the egg mixture. Finely grate the pumpkin and fold into the batter with the almonds and pistachios. If the batter is too thick, add orange juice.
Beat the egg whites with a pinch of salt and the remaining sugar until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven, loosen the cake ring and let cool. Sprinkle with powdered sugar. Serve sprinkled with pistachios.