Sweet Pumpkin Nut Cake

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Sweet Pumpkin Nut Cake
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 30 min.
Ready in

Ingredients

for
1
Ingredients
300 grams Pumpkin (such as Muscat)
6 eggs (separated)
250 grams sugar
1 lemon (juice and zest)
1 generous pinch salt
200 grams ground almonds
200 grams Pastry flour
80 grams Almond slivers
4 tablespoons Apricot jam
10 whole almonds
powdered sugar (for dusting)
How healthy are the main ingredients?
Pumpkinsugaralmondegglemonsalt

Preparation steps

1.

Preheat the convection oven to 180°C (approximately 350°F).

2.

Peel and finely grate the pumpkin. In a bowl, stir the egg yolks with 1/3 of the sugar and the lemon juice, salt and lemon zest until fluffy. Beat the egg whites, sprinkle in the remaining sugar and continue beating until stiff peaks form. Mix the almonds with the flour. Mix 1/3 of the egg whites with the yolk. Add the remaining egg whites and sprinkle the nut mixture over the top. Gently fold with a wooden spoon. Line the bottom of the springform pan with parchment paper and sprinkle with almonds. Pour the batter into the baking tin, smooth and bake in the preheated oven for about 60 minutes. Leave to cool overnight in the mold.

3.

The next day, loosen the cake from the mold and brush the surface lightly with heated apricot jam. Top with almonds and leave to dry. To serve, sprinkle with powdered sugar and cut into pieces. Garnish with lemon cream.