Squash and Pistachio Cake

0
Average: 0 (0 votes)
(0 votes)
Squash and Pistachio Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
1
Ingredients
200 grams
Pumpkin pulp (Hokkaido pumpkin)
150 grams
ground almonds
150 grams
ground Hazelnuts
50 grams
20 grams
1 pinch
ground Allspice
1 pinch
ground Cardamom
1 teaspoon
1
organic Orange
100 grams
6
1 pinch
50 grams

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.