Squash and Pistachio Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 200 grams Pumpkin (Hokkaido pumpkin)
- 150 grams ground almonds
- 150 grams ground Hazelnuts
- 50 grams Shelled pistachio
- 20 grams cornstarch
- 1 pinch ground allspice
- 1 pinch ground Cardamom
- 1 tsp Baking powder
- 1 organic Orange
- 100 grams honey
- 6 egg whites
- 1 pinch salt
- 50 grams sugar
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F) convection. Grease the springform pan and dust with flour.
2.
Finely grate the squash flesh and mix with the ground almonds, hazelnuts, pistachios and cornstarch. Add the spices and baking powder. Rinse the orange in hot water, finely grate 1/2 of the zest and squeeze the juice. Mix the orange juice, orange zest and honey together then add to the squash mixture.
3.
Whip the egg whites and salt until stiff, gradually sprinkling in the sugar. Fold into the squash mixture. Transfer to the prepared pan and bake for 30-40 minutes, until light golden brown.
4.
Remove from the oven, loosen the outer springform pan ring and let cool.
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