Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 0.5 ½ Hokkaido pumpkin (se)
- 2 large apples
- 150 grams sugar
- 2 teaspoons gingerbread spice
- Lemon juice
- cinnamon
- 150 grams flour
- 150 g almond (s), round
- 120 g butter
- 3 egg (s)
- 3 tablespoon milk
- 1 packet baking powder
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin as you like (we like it so much) and cut the pulp into cubes. Peel the apples and cut them into cubes. Put both in a bowl and mix with 1 teaspoon gingerbread spice, approx. 70 g sugar, lemon juice and cinnamon to taste and marinate for half an hour, or better longer.
- Preheat the oven to 160 ° C circulating air (top / bottom heat 180 ° C).
- Mix the flour, almonds, butter, eggs, milk, baking powder and the remaining gingerbread spice to a smooth dough. Also add cinnamon here to taste. Mix the marinated fruit pieces into the dough and pour the dough into a greased and floured springform pan (28 cm).
- Bake for 30 - 40 minutes, the exact baking time varies depending on the oven.
- After cooling, sprinkle with powdered sugar or sugar or cover with a chocolate icing.
- I am a big pumpkin fan and therefore like it very much when I have slightly larger pieces in the cake, which then have the typical pumpkin taste when you bite on them. If you don`t like it that much, you can also grate the pumpkin, similar to carrot cake.
- The recipe was originally created as an in-house creation in a spontaneous What leftovers does the student kitchen still have in stock on Sunday lunchtime to entertain guests? . Suggestions for improvement are of course always welcome!
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