Pumpkin Plum Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 202 mg | (5 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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 tsp Baking powder
- 50 grams ground almonds
- 75 grams Semolina flour
- For the topping
- 100 grams Apricot jam
- 2 Tbsps Fruit brandy (or apple juice)
Preparation steps
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.
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).
Remove from the oven and let cool for 10 minutes. Remove from the pan and let cool on a wire rack.
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.
