Carrot, Pumpkin and Orange Sponge

La Cocina de Babel
Carrot, Pumpkin and Orange Sponge Recipe
10
480
60

Greet autumn with this delicious and aromatic carrot, pumpkin, and orange cake. A splash of savory meets sweet as the carrot and pumpkin are pureed together with a soft cheese before being incorporated into the rest of the cake batter. Burgos cheese, originating from Spain, is a good option. Otherwise, cream cheese, quark or ricotta should work as a substitute. Flavored with orange and spiced with cinnamon, each bite of this cake will boast all of your favorite fall flavors.

Ingredients

  • 125 grams carrots
  • 125 grams pumpkin
  • 125 grams fat
  • cheese
  • 100 grams cane sugar
  • 1 teaspoon ground cinnamon
  • 1 orange
  • 3 eggs (separated)
  • 4 tablespoons wheat flour
  • 1 teaspoon baking powder

Directions

  1. Preheat the oven to 170C.
  2. Line a 20 centimeter cake tin with parchment paper.
  3. Peel and cut the carrots and pumpkin into small chunks.
  4. Cook until soft, leave to cool, and set aside in a large dish.
  5. Mash the vegetables together with the cheese or blend in a food processor.
  6. Add the sugar, cinnamon, egg yolks, orange juice, and peel to the mixture and mix well.
  7. Add the flour and baking powder and mix again.
  8. In a separate bowl. whisk the egg whites until stiff and gently fold into the mixture.
  9. Bake for 25 minutes or until a skewer inserted in the center comes out clean.
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NutritionView more

480Calories
Sodium18%DV440mg
Fat49%DV32g
Protein18%DV9g
Carbs15%DV44g
Fiber20%DV5g

PER SERVING *

Calories480Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat19g95%
Trans Fat
Cholesterol235mg78%
Sodium440mg18%
Potassium400mg11%
Protein9g18%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber5g20%
Sugars27g54%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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