John Myers
Baking: Pumpkin Nut Cake
The perfect baking: pumpkin nut cake recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 200 g Sugar
- 1 packet Vanilla sugar
- 135 ml Sunflower oil
- 400 g Pumpkin fresh
- 335 g Flour
- 100 g Ground hazelnuts
- 50 g Peeled hemp seeds
- 1 packet Baking powder
- 1 tsp Ground cinnamon
- 2 pinch Salt
- Powdered sugar
- Roughly grate the pumpkin meat (peeled and pitted beforehand) in a food processor. (You can also do it by hand with a grater, but it is more strenuous.)
- Separate eggs, beat egg whites until stiff. Beat egg yolks with sugar, vanilla sugar and oil until frothy.
- Stir in the pumpkin rasps.
- Mix the flour, nuts, hemp, cinnamon and salt and stir in as well.
- Then carefully stir in the egg whites.
- Grease a ring form (or a large loaf pan) and pour the batter into it.
- Bake in an oven preheated to 180 ° C for about 50-60 minutes.
- Then let cool in the mold for a few minutes, then remove.
- Dust the completely cooled cake with a little icing sugar.
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