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Ingredients
Sweet Pumpkin Nut Cake
- 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 Tbsps Apricot jam
- 10 whole almonds
- powdered sugar (for dusting)
Preheat the convection oven to 180°C (approximately 350°F).
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.
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.
(Percentage of daily recommendation)
| Calorie | 4,042 cal. | (192 %) | ||
| Protein | 133 g | (136 %) | ||
| Fat | 187 g | (161 %) | ||
| Carbohydrates | 451 g | (301 %) | ||
| Sugar added | 266 g | (1,064 %) | ||
| Roughage | 46.6 g | (155 %) |