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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a really nice autumn cake, which features one of my favourite veggies. :) It is different from other cakes in that it uses grated raw and not cooked mashed pumpkin and can easily be adapted to suit your families liking as theres a lot of things that can be added in or left out. The original comes from a famous German chef (TIm Mälzer), but Ive adapted the recipe a bit. Ingredients:
250 g flour |
2 teaspoons baking powder |
84 g butter |
70 g sugar (if you like cake quite sweet, use up to 120 g) |
1/2 teaspoon ground vanilla bean |
2 eggs, separated |
400 g pumpkin, coarsely grated (i use hokkaido squash as it has an edible peel) |
100 g chocolate or 100 g raisins or 100 g almonds, chopped |
Directions:
1. In a bowl mix flour and baking powder. Set aside.
2. In another bowl cream butter, sugar and vanilla. Stir in egg yolks.
3. Beat egg whites until stiff. Fold into butter-sugar mixture carefully.
4. Then fold in flour mixture and add the pumpkin. If the dough is too thick add 3 tbs water to it.
5. Now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
6. Fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
7. Bake in the pre-heated oven at 180°C/350°F for 55-65 minutes. Let cool a little in the pan and then invert onto a wire rack to cool completely.
8. If you like dust with some icing sugar before serving.
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