Moist Pumpkin Cake
L'Antro dell'Alchimista
Esmeralda P.: "I came upon this recipe searching for something o…" Read More
8
920
80
Pumpkin puree has long been a secret ingredient in all types of cakes and brownies and other baked goods where you want extra moistness, but not always is the flavor of the pumpkin so prominent as in this cake. Rather than use the canned variety, this recipe calls for cutting pumpkin into cubes and baking until tender, for a deeper pumpkin taste. Chopped toasted hazelnuts are also added, for a delicious result.
Ingredients
- 3 eggs (separated)
- 250 grams sugar
- 220 grams flour
- 50 grams potato starch
- 100 grams hazelnuts (finely chopped and toasted)
- 200 grams pumpkin (without the skin and cut into small cubes)
- 100 milliliters vegetable oil
- 2 teaspoons baking powder
Directions
- Bake the pumpkin in the oven at 200C until tender.
- Blend the pumpkin in a blender with 1/4 cup water.
- Preheat the oven to 180C.
- Use an electric mixer to beat the egg whites and 1 teaspoon of water to stiff peaks and set aside for later.
- Beat the egg yolks, with the sugar and 1 tablespoon of water until light and foamy, approximately 10 minutes.
- Add the flour, potato starch, baking powder, oil, hazelnuts, and the blended pumpkin.
- Combine well and continue mixing until all the ingredients have been incorporated well.
- Fold in the beaten egg whites carefully.
- Place the batter in a 26 centimeter cake pan which has been previously buttered and floured.
- Bake for approximately 40 minutes.
- Remove the cake from the oven, allow it to cool completely, remove the cake from the pan, and sprinkle it with powdered sugar and sweet powdered cocoa.
NutritionView more
920Calories
Sodium14%DV330mg
Fat66%DV43g
Protein31%DV16g
Carbs41%DV124g
Fiber20%DV5g
PER SERVING *
| Calories920Calories from Fat390 |
| % DAILY VALUE* |
| Total Fat43g66% |
| Saturated Fat3.5g18% |
| Trans Fat0.5g |
| Cholesterol160mg53% |
| Sodium330mg14% |
| Potassium580mg17% |
| Protein16g31% |
| Calories from Fat390 |
| % DAILY VALUE* |
| Total Carbohydrate124g41% |
| Dietary Fiber5g20% |
| Sugars65g130% |
| 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.
Reviews(1)
Yummly User
Esmeralda P. 8 Jun 2015
I came upon this recipe searching for something out of the ordinary from what I normally make. This pumpkin cake was absolutely stunning. It had a rich and semi-sweet taste to it; all the while maintaining its moisture and was very light. A 4 star pumpkin cake that I shall be baking up again fairly soon.
Related
Pumpkin Cake
