Pumpkin – Hazelnut Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Mix the pumpkin flesh, nuts, flour and baking powder and stir in the egg yolk mixture. Finally fold in the egg whites.
- Pour the dough into a well-greased 25-inch loaf pan and bake at about 175 degrees for about 60 minutes (chopsticks test).
- I like to top the cake with chocolate, but you can also just sprinkle it with powdered sugar.
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