Pumpkin – Hazelnut Cake

Summary

Ingredients

• 400 g pumpkin meat, finely rated
• 150 g hazelnuts, round
• 50 g suar, brown
• 50 grams sugar
• 3 egg (s)
• 150 grams flour
• 2 teaspoons, leveled baking powder
• 2 tablespoon syrup, (vanilla syrup)
• 2 tablespoon oil, neutral

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Instructions

1. Separate the eggs. Mix the egg yolks with the sugar, the oil and the syrup well. Beat the egg whites with the pinch of salt until stiff.
2. Mix the pumpkin flesh, nuts, flour and baking powder and stir in the egg yolk mixture. Finally fold in the egg whites.
3. Pour the dough into a well-greased 25-inch loaf pan and bake at about 175 degrees for about 60 minutes (chopsticks test).
4. I like to top the cake with chocolate, but you can also just sprinkle it with powdered sugar.