Pumpkin cinnamon cake with walnuts

Ingredients for 1 servings:

• 300 g pumpkin(s) of your choice
• 4 eggs, size L
• 200 g sugar
• 225 g butter
• 1 tsp vanilla extract or 1 packet of vanilla sugar
• 1 tsp cinnamon
• 250 g flour
• ½ pack of baking powder
• 60 g walnuts
• some fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 50 minutes

Peel the pumpkin if you can’t eat the skin. Cut the flesh into small pieces, place on a baking sheet lined with baking paper, and bake for about 40 minutes at 180 degrees Celsius (convection oven). The pumpkin should be soft. Place the warm pumpkin in a bowl, puree, and set aside to cool. Beat the eggs with the sugar and butter until a smooth, creamy mixture forms. Add the vanilla sugar or vanilla extract and continue stirring. Add the cooled pumpkin puree and cinnamon and mix in. Sift the flour and baking powder into the egg and sugar mixture and mix briefly with a mixer to create a smooth mixture. Roughly chop the walnuts and fold in. Pour the batter into a greased pan and bake at 180 degrees Celsius (convection oven) for about 40 minutes. Do a skewer test. Allow the finished cake to cool in the pan.