12 October 2014

Ivi's Pumpkin Cake

My better half loves this pumpkin pie the most. Last time I made it was autumn 2012 - sorry for keeping you waiting, my dear! ♡

For a 20 cm cake tin

  • 120 ml vegetable oil + extra for greasing
  • 445 grams of grated pumpkin
  • 2 eggs
  • 130 grams sugar
  • 10 grams vanilla sugar
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • 90 grams walnuts + 1 tbsp icing sugar
  • 295 grams flour
  • 10 grams baking powder
  • icing sugar for dusting


Wash the pumpkin, cut into quarters and deseed it with a spoon. Grate the pumpkin quarters with the skin on.

Separate egg yolks and egg whites.
With an electric mixer, beat the egg yolks, sugar, vanilla sugar, salt, cinnamon and the oil together. Stir in the grated pumpkin. Set aside to sit for at least 5 minutes.

Meanwhile, grease a deep 20 cm cake tin with vegetable oil. Preheat your oven to 160 degrees.

Finely ground the walnuts with 1 tbsp icing sugar in a food processor. Mix the ground walnuts with the flour and baking powder and gradually add it to the pumpkin-batter.
Beat the egg whites to a firm peak stage, then fold them in 3 steps into the batter.

Transfer the batter to the cake tin and spread it evenly. Bake in the oven for approx. 1 hour, but prick it to check if it’s really done before you remove it from the oven. 
Leave to cook in the tin for 10 minutes, then remove it from the tin and leave to cool completely.

Finally dust the cake with icing sugar. Cut and enjoy!

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