Pumpkin Plum Cake

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Pumpkin Plum Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
166
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories166 kcal(8 %)
Protein5.1 g(5 %)
Fat4.4 g(4 %)
Carbohydrates26 g(17 %)

Ingredients

for
16
For the batter
350 grams Pumpkin
125 milliliters Apple juice
75 grams Prune (without pits)
6 medium eggs
125 grams sugar
1 packet Vanilla sugar
Lemon extract
125 grams Pastry flour
1 teaspoon Baking powder
50 grams ground almonds
75 grams Semolina flour
For the topping
100 grams Apricot jam
2 tablespoons Fruit brandy (or apple juice)
How healthy are the main ingredients?
PumpkinApple juiceeggsugaralmond

Preparation steps

1.

For the batter, peel and core the pumpkin. Cut the flesh into strips and cook in the apple juice until soft. Remove a few strips prematurely for the garnish. Puree the pumpkin and let cool. Cut the plums into small cubes.

2.

Beat the eggs, sugar, vanilla sugar and lemon extract for 6-8 minutes until fluffy. Sift the flour. Mix the flour, baking powder, almonds and semolina. Fold the flour mixture into the egg mixture. Mix in the pumpkin puree and plums. Pour the batter into a greased bundt cake pan. Bake for 45-50 minutes at 180°C (approximately 350°F).

3.

Remove from the oven and let cool for 10 minutes. Remove from the pan and let cool on a wire rack.

4.

For the topping, bring the apricot jam and fruit brandy (or apple juice) to a boil. Pour through a sieve and spread over the cake. Serve garnished with pumpkin strips.