Pumpkin Cake with Walnuts
Pumpkin cake with walnuts - This orange pumpkin cake is particularly succulent.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 195 mg | (5 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 1 pc Crookneck pumpkin (500 grams or 1 pound)
- 1 lemon
- 260 grams Low-fat margarine (room temperature)
- 320 grams sugar
- 4 eggs
- 200 grams ground Walnut
- salt
- 120 milliliters
- 250 grams Pastry flour
- 2 tsps Baking powder
- 2 Tbsps Walnut (30 grams or 1 ounce)
Preparation steps
Peel pumpkin, remove seeds, grate about 300 grams (approximately 10 ounces) and pat dry with paper towels. Cut remaining pumpkin into thin slices. Rinse lemon under hot water, pat dry and finely grate zest.
Mix 250 grams (approximately 9 ounces) margarine with a hand mixer in a bowl until creamy. Add 200 grams (approximately 7 ounces) sugar and eggs. Mix until fluffy. Add ground nuts, lemon zest, 1 pinch of salt, milk and grated pumpkin.
Mix flour and baking powder and add to batter. Grease a square baking tin measuring 30 cm (approximately 12 inches) in length with remaining margarine. Pour in batter and bake in a preheated oven at 180°C (approximately 350°F) or convection oven at 160°C (approximately 325°F), gas mark 2-3 for about 60 minutes.
Meanwhile, boil 125 ml (approximately 1/2 cup) of water with remaining sugar and simmer over low heat for about 10 minutes. Add pumpkin slices to syrup and simmer about 10 minutes or until glassy. Remove and drain.
Remove cake and cool in dish. Remove and garnish with slices of pumpkin and walnuts. Slice and serve.
