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.
- 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
- 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.
PER SERVING *
|Calories920Calories from Fat390|
|% DAILY VALUE*|
|Calories from Fat390|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.