Pumpkin Pistachio Cake

Ingredients

• 250 g pumpkin flesh
• 5 eggs (separated)
• 200 g sugar
• 1 tsp salt
• 1 untreated lemon (zest)
• 250 g ground hazelnuts
• 80 g flour
• powdered sugar (for dusting)
• 70 g whole peeled pistachios

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Grate the pumpkin flesh finely. In a bowl whisk the egg yolks with 1/3 of the sugar, salt and lemon zest until frothy. Beat the egg whites stiffly, gradually adding the remaining sugar and continuing until firm peaks form. Mix the grated nuts with flour and pumpkin grates. Fold 1/3 of the meringue into the yolk mixture and combine well. Then add the rest of the meringue and sprinkle the nut mix on top. Gently fold everything together with a wooden spoon, then fold in the pistachios. Line the springform base with parchment paper. Pour the batter into the form, smooth the surface and bake for about 50 minutes. Remove and let the cake cool overnight in the pan.

3. 3.

   Release the cake from the pan and allow it to cool completely. Cut into pieces and serve.