Pumpkin cake from the Pumpkin Roll Festival

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 pinch of salt
• 100 g butter
• 1 medium-sized sour apple
• n. B. Pumpkin flesh, about the same amount as apple
• 200 g nuts, ground, variety nB
• 100 g flour
• 1 packet of baking powder
• 1 pinch of ginger powder
• 1 lemon(s), grated peel
• 200 g powdered sugar
• 4 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Melt the butter, grate the apple and pumpkin. Separate the eggs. Beat the egg whites until stiff peaks form, gradually adding the sugar and salt, and continue beating until the sugar has dissolved. Fold the egg yolks into the beaten egg mixture. Mix the nuts, flour, baking powder, ginger, and lemon zest and fold in. Add the apple and pumpkin. Mix about 2 large tablespoons of batter with the melted butter. Stir the butter mixture into the remaining batter. Spread on a greased baking sheet, smooth it down, and bake in an oven preheated to 175°C (350°F) for about 40 minutes. Mix the powdered sugar with the lemon juice and spread it on the still-warm cake.