Pumpkin Cake with Chocolate Glaze
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,291 cal. | (204 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 175 g | (151 %) | ||
| Carbohydrates | 584 g | (389 %) | ||
| Sugar added | 290 g | (1,160 %) | ||
| Roughage | 59.8 g | (199 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 20.3 mg | (169 %) | ||
| Vitamin K | 89.8 μg | (150 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 512 μg | (171 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 49.8 μg | (111 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 5,789 mg | (145 %) | ||
| Calcium | 941 mg | (94 %) | ||
| Magnesium | 567 mg | (189 %) | ||
| Iron | 42.8 mg | (285 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 105.6 g | |||
| Uric acid | 640 mg | |||
| Cholesterol | 1,018 mg | |||
| Complete sugar | 334 g |
Ingredients
- Ingredients
- 750 grams Crookneck pumpkin
- 3 eggs
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cilantro
- 1 tsp ground Nutmeg
- 1 pinch salt
- 2 tsps grated Lemon peel
- 150 grams melted butter
- 1 packet Baking powder
- 350 grams Semolina flour
- 200 grams dark Couverture
- butter (for the mold)
- candied Oranges (for decoration)
Preparation steps
Peel and seed the pumpkin and cut into slices. Place pumpkin slices on a lined baking sheet and bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes. Remove the pumpkin slices from the oven and allow to cool. Purée the pumpkin.
Turn the oven down to 180°C (approximately 350°F).
Beat the eggs together with the sugar, vanilla sugar, spices, and butter. Whisk in the puréed pumpkin. Mix the baking powder with the flour and stir into the dough just until all ingredients are moist.
Butter a springform pan and fill with the pumpkin batter. Bake about 35 to 40 minutes, then remove from the oven and allow to cool on a wire rack.
Melt the chocolate over simmering water. Glaze the cake with the chocolate.
To serve, decorate with candied orange slices and cut into slices.
