Pumpkin Lingonberry Cake

Ingredients

• 250 g pumpkin flesh (peeled)
• 3 tsp grated lemon zest
• 250 g soft butter
• 200 g sugar
• 1 pinch salt
• 5 eggs
• 350 g flour
• 125 g ground almonds
• 2 tbsp raisins
• 2 dates (cut into strips)
• 1 packet baking powder
• 125 ml milk
• 250 g lingonberries
• 50 g gelatin sugar (3:1)

Instructions

1. 1.

   Grate the pumpkin flesh finely on a grater.

2. 2.

   Cream butter with sugar and salt. Beat in eggs one at a time until fluffy. Mix flour, almonds, and baking powder; fold alternately with milk into the egg mixture.

3. 3.

   Fold in pumpkin flesh, raisins, date strips, and lemon zest.

4. 4.

   Wash lingonberries, mix with gelatin sugar, spread tightly in a greased pan lined with foil. Gently pour batter over, smooth top, bake at 180°C for about 1 hour.

5. 5.

   Remove, let cool slightly in the pan, then release onto a wire rack; carefully lift foil and allow to cool fully.

6. 6.

   Serve cut into pieces garnished with mint.