Pumpkin Bundt Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
10
- Ingredients
- 200 grams Pumpkin
- 3 medium eggs (separated)
- 150 grams sugar
- 100 grams Pastry flour
- 2 tsps Baking powder
- 200 grams ground almonds
- 1 Organic orange (zest)
- 100 milliliters Orange juice
- salt
- butter (for the pan)
- Semolina flour (for the pan)
- 2 Tbsps powdered sugar
- 20 grams chopped Pistachio
Preparation steps
1.
Finely grate the pumpkin. Grooming pumpkin and finely grate. Beat the egg yolks with sugar until frothy with a hand mixer. Mix the flour with the baking powder and sift into the egg yolk mixture. Fold in. Fold in the almonds. Stir in the orange zest and juice.
2.
Beat the egg whites with 1 pinch of salt until stiff and fold into the batter. Butter a bundt pan and sprinkle with semolina.
3.
Fill the dough into the pan, flatten it and bake in a preheated oven at 180°C (approximately 350°F) for 40-50 minutes. Cool on a wire rack for 10 minutes, then remove from the pan. Dust the cooled cake with powdered sugar and pistachios.
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