Sweet Pumpkin Cake
Sweet pumpkin cake is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- soft butter (for the tins)
- flour (for the tins)
- 500 g pumpkin flesh (e.g., muskmelon or Hokkaido)
- 400 g flour
- 100 g Ground Almonds
- 100 g chopped almonds
- 6 Eggs
- 150 g sugar
- 50 g honey
- 1 untreated orange zest
- 0.5 tsp cinnamon powder
- 100 g sugar
- 100 ml Orange Juice
- 40 ml almond liqueur
- 12 amaretti
- hail sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C fan-forced. Grease and flour the baking tins.
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2.
Wash the pumpkin, peel if necessary, and grate coarsely. Mix the flour with the grated pumpkin, ground and chopped almonds. Separate the eggs. Beat the egg whites with sugar until stiff peaks form. Whisk the yolks with honey, orange zest, and cinnamon until creamy. Fold in the almond-flour mixture alternately with the meringue.
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3.
Fill the tins with batter and bake in the preheated oven for about 30 minutes until golden brown (test with a skewer). Remove from the oven, let cool slightly, release from the tins and place on a cooling rack. Prick the cakes several times with a toothpick. Place a griddle plate or similar under the rack.
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4.
Reduce sugar with orange juice to a light syrup. Remove from heat, stir in the liqueur, and soak the cakes with the syrup. Let cool and serve garnished with amaretti and hail sugar.
