Soft Pumpkin and Almond Cake

Name: Soft Pumpkin and Almond Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 Portionen
Ingredients: 300 g cleaned pumpkin; 2 piece eggs; 150 g sugar; 100 ml seed oil; 100 g almonds; 150 g 00 flour; 1 piece orange the grated zest; 8 g baking powder; flaked almonds

Cake

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Cook Time

1 h 10 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This pumpkin and almond cake is a real autumnal comfort food! The pumpkin, with its sweet taste and velvety texture, goes perfectly with the almonds, which give it crunchiness and an irresistible aroma. The orange zest adds a touch of freshness that balances the sweetness. Preparation is quick and easy thanks to our trusted Thermomix®. Perfect for breakfast, a snack or as a dessert after dinner. A great idea to use seasonal pumpkin and delight friends and family. It keeps well for several days, maintaining its softness. Try it, you won't regret it!

Ingredients (9 ingredients)

300 g cleaned pumpkin
2 piece eggs
150 g sugar
100 ml seed oil
100 g almonds
150 g 00 flour
1 piece orange the grated zest
8 g baking powder
flaked almonds

Preparation (6 steps)

Pumpkin in puree

Thermomix® Setting

20 sec/Speed 8

Insert 300 g of cleaned and chopped pumpkin into the bowl. Blend for 20 Sec./speed 8 until a homogeneous puree is obtained. Transfer the puree to a bowl and let it cool.

Eggs and sugar

Thermomix® Setting

3 min/Speed 4

Insert 2 eggs and 150 g of sugar into the bowl. Whip for 3 Min./speed 4 until a frothy and whitish mixture is obtained.

180

Addition of pumpkin and orange

Thermomix® Setting

20 sec/Speed 3

Add the cooled pumpkin puree and the grated zest of 1 orange into the bowl. Mix for 20 Sec./speed 3 to blend the ingredients.

Seed oil

Thermomix® Setting

15 sec/Speed 3

Add 100 ml of seed oil into the bowl. Mix for 15 Sec./speed 3 to blend the oil into the mixture.

Flour, almonds and yeast

Thermomix® Setting

30 sec/Speed 4

Add 150 g of 00 flour, 100 g of finely chopped almonds and 8 g of baking powder into the bowl. Mix for 30 Sec./speed 4, gradually increasing the speed, until a smooth and lump-free dough is obtained.

Baking in the oven

Pour the mixture into a 24 centimeter diameter springform pan with the bottom lined with baking paper. Level the surface and decorate with flaked almonds to taste. Bake in a preheated oven at 170 °C (ventilated) or 180 °C (static) for 45 minutes. Do the toothpick test.