Pumpkin – Walnut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g pumpkin (se) (Hokkaido)
- 3 egg (s), separated
- 200 ml oil
- 400 g suar
- 1 packet vanilla sugar
- 2 teaspoons cinnamon
- 150 g walnuts
- 500g flour
- 1 packet baking powder
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut in half, quarter and scrape out the fibrous inside with a spoon. Roughly grate the pumpkin meat including the skin (possibly with a food processor). Mix the egg yolks with the oil, sugar, vanilla sugar and cinnamon. Chop the walnuts and add them. Add the pumpkin schnitzel. Mix flour with baking powder and add. Beat the egg white until stiff and fold into the pumpkin and egg mixture.
- Put the dough in a greased springform pan (26 mm) and bake at 150 ° C for approx. 1 hour. Let the cake cool in the tin for 10 minutes, take it out of the tin and dust with powdered sugar.
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