Soft Pumpkin Yummy Cake Recipes

SOFT PUMPKIN YUMMY CAKE

Soft Pumpkin Yummy Cake image

This is a really nice autumn cake, which features one of my favourite veggies. :) It is different from other cakes in that it uses grated raw and not cooked mashed pumpkin and can easily be adapted to suit your families liking as theres a lot of things that can be added in or left out. The original comes from a famous German chef (TIm Mälzer), but Ive adapted the recipe a bit.

Provided by Lalaloula

Categories Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 8

Ingredients

250 g flour
2 teaspoons baking powder
84 g butter
70 g sugar (if you like cake quite sweet, use up to 120 g)
1/2 teaspoon ground vanilla bean
2 eggs, separated
400 g pumpkin, coarsely grated (I use hokkaido squash as it has an edible peel)
100 g raisins or 100 g almonds, chopped

Steps:

In a bowl mix flour and baking powder. Set aside.
In another bowl cream butter, sugar and vanilla. Stir in egg yolks.
Beat egg whites until stiff. Fold into butter-sugar mixture carefully.
Then fold in flour mixture and add the pumpkin. If the dough is too thick add 3 tbs water to it.
Now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
Fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
Bake in the pre-heated oven at 180°C/350°F for 55-65 minutes. Let cool a little in the pan and then invert onto a wire rack to cool completely.
If you like dust with some icing sugar before serving.

Nutrition Facts : Calories 2616.4, Fat 141.2, SaturatedFat 84.1, Cholesterol 602.5, Sodium 1383.9, Carbohydrate 324.4, Fiber 28, Sugar 77.9, Protein 58.1

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