John Myers
Ingredients for 1 servings:
- 400 g pumpkin flesh, finely grated
- 250 g butter
- 200 g sugar
- 4 eggs, size M
- 300 g flour
- 200 g hazelnuts, grated
- 1 packet of baking powder
- 1 pinch of salt
- 1 tsp, smothered cinnamon
- Clarified butter for the mold
- Breadcrumbs
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Cream the butter and sugar until creamy. Separate the eggs and gradually beat the egg yolks into the butter. Mix the flour, nuts, cinnamon, and baking powder together with the grated pumpkin seeds and mix into the butter and egg mixture. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold the beaten egg whites into the batter. Butter jars, sprinkle with breadcrumbs, and fill with the batter (fill the jars slightly more than halfway full). Bake the cake on the baking rack in a preheated oven at 180°C for about 30 minutes (do the skewer test; you may need to bake a little longer depending on the size of the jar!). Remove the jars from the oven and immediately close the lids. The cake will keep for at least 3 months. If you want to be on the safe side, you can boil the baked cake in a pressure cooker at 80°C for another 30 minutes.
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