Sweet Pumpkin Cake

Ingredients

• 250 g pumpkin flesh (cleaned)
• 3 tsp grated lemon zest
• 250 g soft butter
• 200 g sugar
• 1 pinch salt
• 5 eggs
• 300 g flour
• 200 g ground almonds
• 1 packet baking powder
• 125 ml milk
• 150 g powdered sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Grate the pumpkin flesh finely. Cream the butter with sugar and salt. Beat in the eggs one at a time. Mix flour, almonds, and baking powder, then fold alternately with half the milk into the egg mixture.

2. 2.

   Fold in the grated pumpkin and lemon zest. If the batter is too thick, add more milk. Pour the batter into a greased pan and bake in a preheated oven at 180°C for about 1 hour, checking with a toothpick.

3. 3.

   Remove, let cool slightly in the pan, then release onto a wire rack to cool completely.

4. 4.

   Whisk powdered sugar with lemon juice until thick; drizzle in large drops over the cake.

5. 5.

   Serve garnished with pumpkin shreds.