Pumpkin Cake
Prep: 20min
|
Servings: 1
|
Cook: 1h
Pumpkin cake is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g crouton crumbs
- 50 g grated pine nuts
- 100 g sugar
- 150 g butter
- 400 g pumpkin flesh (seeded and peeled)
- 200 ml dry white wine
- 1 tbsp freshly grated ginger
- 0.25 tsp cinnamon
- 3 eggs
- 100 g sugar
- 125 g whipping cream
Instructions
-
1.
Melt the butter and mix with sugar, crouton crumbs, and ground pine nuts; press into a greased pie tin and bake in a preheated oven at 200°C for 10 minutes. Remove and lower the oven temperature to 160°C.
-
2.
Cut the pumpkin flesh into small pieces and cook with wine, ginger, and cinnamon until soft, about 20 minutes; then puree and let cool.
-
3.
Beat the eggs, sugar, and cream together and stir into the cold pumpkin mixture. Spread over the base, bake at 160°C for about 50 minutes, then rest in the turned-off oven for another 15 minutes. Remove and allow to cool. Serve with whipped cream.
