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Juicy Pumpkin Almond Cake

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This Juicy Pumpkin Almond Cake combines the sweetness of pumpkin with the nutty flavor of almonds, creating a delightful autumn treat. It’s easy to make and perfect for sharing with family and friends.

Ingredients

Scale
  • 400 g Hokkaido pumpkin
  • 5 pcs eggs
  • 1 pinch salt
  • 150 g coconut blossom sugar
  • 0.5 pcs vanilla bean (split and seeds scraped)
  • 0.5 tsp cinnamon
  • 1 pinch ground ginger
  • 350 g ground almonds
  • 75 g spelt whole grain flour
  • 1 heaping tsp baking powder
  • erythrit powdered sugar (for dusting)

Instructions

  1. Wash the Hokkaido pumpkin thoroughly, cut it into wedges, and remove the seeds. Grate the pumpkin finely and set it aside. This takes about 10 minutes.
  2. Separate the eggs and beat the egg whites with a pinch of salt in a large bowl until stiff peaks form. This can take about 5-7 minutes.
  3. In another bowl, whisk the egg yolks with the coconut blossom sugar until frothy. This should take about 3-5 minutes until the mixture is light and creamy.
  4. Slice the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds, cinnamon, ground ginger, ground almonds, spelt whole grain flour, and baking powder to the egg yolk mixture and mix well. This should take about 2-3 minutes.
  5. Add the grated pumpkin to the mixture and stir well to create a homogeneous batter. This takes about 1-2 minutes.
  6. Gently fold the egg whites into the batter. This should be done carefully to preserve the fluffiness of the egg whites. Take about 2-3 minutes to do this well.
  7. Pour the finished batter into a greased cake pan and smooth the top.
  8. Bake the cake in a preheated oven at 180 °C (fan 160 °C; gas: level 2-3) for about 60 minutes. The cake is done when it is golden brown and a wooden skewer comes out clean.
  9. After baking, remove the cake and let it cool on a wire rack. After about 15 minutes, you can remove it from the pan. Before serving, dust with erythrit powdered sugar.

Nutrition

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