Pumpkin Lingonberry Upside Down Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,574 cal. | (265 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 310 g | (267 %) | ||
| Carbohydrates | 585 g | (390 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 39.4 g | (131 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 48.5 mg | (404 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 408 μg | (136 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 88.2 μg | (196 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 3,366 mg | (84 %) | ||
| Calcium | 754 mg | (75 %) | ||
| Magnesium | 431 mg | (144 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 151.4 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 1,653 mg | |||
| Complete sugar | 326 g |
Ingredients
- Ingredients
- 250 grams Pumpkin (cleaned)
- 3 tsps grated Lemon peel
- 250 grams softened butter
- 200 grams sugar
- 1 pinch salt
- 5 eggs
- 350 grams Pastry flour
- 125 grams ground almonds
- 2 Tbsps raisins
- 2 pitted Date (cut into strips)
- 1 packet Baking powder
- 125 milliliters milk
- 250 grams lingonberry
- 50 grams jam sugar (3: 1)
Preparation steps
Finely grate the pumpkin pulp.
In the bowl of an electric mixer, beat the butter, sugar and salt until creamy. Add the eggs one at a time, beating well after each addition until thick and creamy. In a bowl, stir together the flour, almonds and baking powder, and add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Fold in the pumpkin, raisins, dates and lemon zest.
Preheat the oven to 180°C (approximately 350°F). Grease a 24 cm (approximately 10-inch) square springform pan and line with aluminum foil. Rinse the lingonberries, mix with the jam sugar and spoon into the pan and smooth. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into the cake comes out clean, about 1 hour.
Remove from the oven and cool in the pan for 10 minutes. Loosen the sides and invert the cake onto a wire rack, remove the foil carefully and let cool.
Cut into pieces and serve garnished with mint.
