Pumpkin and apple cake with eggnog

Ingredients for 1 servings:

• 3 eggs, size M
• 100 g brown sugar
• 1 pinch of salt
• 100 ml sunflower oil
• 150 ml egg liqueur
• 225 g wheat flour type 405
• 75 g almonds, ground
• 1 packet of baking powder
• 1 tsp, smothered cinnamon
• 225 g pumpkin flesh, finely grated
• 2 m.-sized apples
• 3 tbsp almond flakes
• 2 tbsp white sugar
• Grease or baking paper for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

sophisticated-autumnal

Preheat oven to 175°C (350°F). Grease a 26cm springform pan or line it with baking paper. Beat eggs, sugar, and salt until frothy. Whisk in oil, then the egg liqueur. Mix flour, almonds, baking powder, and cinnamon, and stir into the egg mixture. Fold in the grated pumpkin evenly. Pour batter into the pan. Peel, quarter, core, and slice the apples. Spread over the batter and press down lightly. Sprinkle with almonds and sugar. Bake in the center of the hot oven for about 35-40 minutes. Remove from the oven, place on a wire rack, and only after 15 minutes loosen the sides of the pan.