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Pumpkin Walnut Cake

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Ingredients for 1 servings:

  • 750 g pumpkin(s) (Hokkaido)
  • 3 eggs, separated
  • 200 ml oil
  • 400 g sugar
  • 1 packet of vanilla sugar
  • 2 tsp cinnamon
  • 150 g walnuts
  • 500 g flour
  • 1 packet of baking powder
  • Powdered sugar for dusting

Instructions

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

Wash the pumpkin, halve and quarter it, and scoop out the fibrous inside with a spoon. Coarsely grate the pumpkin flesh and skin (if necessary, use a food processor). Mix the egg yolks with the oil, sugar, vanilla sugar, and cinnamon. Chop the walnuts and add them. Add the pumpkin pieces. Mix the flour with the baking powder and add them. Beat the egg whites until stiff peaks form and fold into the pumpkin and egg mixture. Pour the batter into a greased 26cm springform pan and bake at 150°C (convection oven) for about 1 hour. Let the cake cool in the pan for 10 minutes, remove from the pan, and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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