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Description
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
US|METRIC
4 SERVINGS
- 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 mL vegetable oil
- 2 tsp. baking powder
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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.
NutritionView More
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920Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories920Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat3.5g18% |
| Trans Fat0.5g |
| Cholesterol160mg53% |
| Sodium330mg14% |
| Potassium580mg17% |
| Protein16g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate124g41% |
| Dietary Fiber5g20% |
| Sugars65g |
| Vitamin A80% |
| Vitamin C10% |
| Calcium20% |
| Iron30% |
* 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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