Light pumpkin cake

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 450 g pumpkin flesh, for Hokkaido also with skin
• 1 tsp cinnamon powder
• 2 tbsp, heaped egg white powder, vanilla flavor
• 1 pack of orange zest(s), alternatively orange flavor
• 6 m.-sized eggs
• 100 g sugar substitute, e.g. Xucker or erythritol
• 2 tbsp, heaped cane sugar
• 1 pinch of salt
• 100 g chocolate glaze

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

for a loaf or bundt cake tin

Preheat the oven to 200°C (top/bottom heat). Cut the pumpkin into pieces and chop very finely. Mix together the hazelnuts, baking powder, egg white powder, and orange zest. Beat the eggs with Xucker, cane sugar, and salt until frothy. Slowly fold in the pumpkin and nut mixture and pour into a prepared loaf or bundt pan. Caution: The batter will be quite runny. Bake on the middle rack for about 50 minutes, then do a skewer test. If necessary, let it rest for another 5-10 minutes in the turned-off oven. Let the cake cool and decorate with chocolate glaze.