Sweet Pumpkin Nut Cake

Ingredients

• 300 g pumpkin (e.g., butternut)
• 6 eggs (separated)
• 250 g sugar
• 1 untreated lemon (juice and zest)
• 1 tsp salt
• 200 g ground almonds
• 200 g Flour
• 80 g almond sticks
• 4 tbsp apricot jam
• 10 whole almonds
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Clean, peel and grate the pumpkin finely. In a bowl whisk the yolks with 1/3 of the sugar, lemon juice, salt and zest until frothy. Beat the whites into stiff peaks, gradually adding the remaining sugar until firm meringue forms. Mix almonds with flour and pumpkin shreds. Fold 1/3 of the meringue into the yolk mixture and combine well. Then spoon the rest of the meringue over and sprinkle the nut mix on top. Gently fold everything together with a wooden spoon. Line the bottom of a springform pan with parchment paper and scatter almond sticks. Pour the batter into the pan, smooth the surface and bake in the preheated oven for about 60 minutes. Remove and let the cake cool overnight in the pan.

3. 3.

   On the next day release the cake from the pan, lightly brush the top with warm apricot jam and arrange almonds on top. Let dry, dust with powdered sugar and cut into pieces. Serve with lemon cream if desired.