Pumpkin and Pistachio Cake

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Pumpkin and Pistachio Cake
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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)
Calorie3,642 cal.(173 %)
Protein99 g(101 %)
Fat221 g(191 %)
Carbohydrates313 g(209 %)
Sugar added215 g(860 %)
Roughage35.1 g(117 %)
Vitamin A1 mg(125 %)
Vitamin D8.1 μg(41 %)
Vitamin E73.2 mg(610 %)
Vitamin K106.1 μg(177 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂1.8 mg(164 %)
Niacin28.3 mg(236 %)
Vitamin B₆2.4 mg(171 %)
Folate571 μg(190 %)
Pantothenic acid6.6 mg(110 %)
Biotin237.3 μg(527 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C65 mg(68 %)
Potassium3,981 mg(100 %)
Calcium676 mg(68 %)
Magnesium596 mg(199 %)
Iron22.1 mg(147 %)
Iodine42 μg(21 %)
Zinc12.7 mg(159 %)
Saturated fatty acids25.5 g
Uric acid168 mg
Cholesterol1,089 mg
Complete sugar248 g

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
How healthy are the main ingredients?
PumpkinsugarPistachioeggsaltlemon

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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