Pumpkin and Pistachio Cake
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
3642
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,642 cal. | (173 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 221 g | (191 %) | ||
| Carbohydrates | 313 g | (209 %) | ||
| Sugar added | 215 g | (860 %) | ||
| Roughage | 35.1 g | (117 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 73.2 mg | (610 %) | ||
| Vitamin K | 106.1 μg | (177 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 571 μg | (190 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 237.3 μg | (527 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 3,981 mg | (100 %) | ||
| Calcium | 676 mg | (68 %) | ||
| Magnesium | 596 mg | (199 %) | ||
| Iron | 22.1 mg | (147 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 1,089 mg | |||
| Complete sugar | 248 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pumpkin
- 5 eggs (separated)
- 200 grams sugar
- 1 generous pinch salt
- 1 organic lemon (zest)
- 250 grams ground Hazelnuts
- 80 grams Pastry flour
- powdered sugar (for dusting)
- 70 grams whole, blanched Pistachio
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Finely grate pumpkin pulp. Stir egg yolks with 1/3 of the sugar, salt and lemon zest until fluffy. Beat egg whites until stiff, sprinkle with remaining sugar and beat until glossy and cut resistant. Mix grated hazelnuts with flour and add pumpkin. Fold 1/3 of egg white mixture into egg yolk mixture and mix well. Then fold in remaining egg whites and add pumpkin mixture. Fold together gently with a wooden spoon. Add pistachios. Line bottom of a springform pan with parchment paper and pour in dough. Smooth and bake for 50 minutes. Cool overnight in pan.
3.
Remove cake from pan and slice to serve.
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