Pumpkin-Date Cake

Ingredients for 1 servings:

• 180 g butter, soft
• 100 g cane sugar (raw cane sugar)
• 4 eggs
• 250 g wholemeal spelt flour
• 1 packet of baking powder
• 200 g almonds or hazelnuts, ground
• 1 orange(s) (organic), zest
• 1 packet of vanilla sugar
• 1 pack of spice mix (Christmas spice) or
• e.g. ginger and cinnamon
• 100 g dates (organic) or
• Raisins or
• Cranberries
• 250 g pumpkin flesh (Hokkaido)
• possibly cake icing or
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wholemeal cake that everyone enjoys

Stone and finely dice the dates. Wash and hollow out the pumpkin (remove seeds, etc.). Finely grate a suitable-sized piece using a grater (you can use the rest for a soup) and store it in a fine sieve until ready to use. Then cream the softened butter with the sugar and vanilla sugar until fluffy. Gradually add the eggs, one at a time, and mix well with a hand mixer on high speed. Next, add the orange zest and the Christmas spice and stir in. Then add the nuts. Mix the baking powder with the flour and stir in a spoonful at a time. The dough will now be quite sticky, but this will pass. Now add the dates and continue mixing with the hand mixer on high speed. Then carefully fold in the pumpkin using a spatula. Transfer the entire mixture to a greased loaf pan. Bake at 180°C (convection oven) or 200°C (conventional oven) for about 50-55 minutes (test with a skewer!) and let cool. If you like, you can now cover the cake with chocolate glaze or sprinkle with powdered sugar. Unfortunately, I wasn’t able to take a photo of this delicious cake, as it shrank to dwarf size faster than I could click. And I didn’t want to include a side of the cake as a photo either… This cake is also perfect for kindergarten, as it’s less sticky and doesn’t crumble.