Pumpkin pie with almonds
New taste for the coffee time
- Preparation time 20 min.
The pumpkin not only gives the cake a summer-fresh colour, it also keeps it juicier than its sponge cake counterparts. Take away and share!
Preparation
Cut the pumpkin into large cubes and boil in a pot with a little water for 5-10 minutes until soft. Then pour off the water and puree directly in the pot with the hand blender and olive oil (with a piece of butter if you like).
If you don't have a blender, cook for 3 minutes longer and mash the pumpkin with a fork.
Beat the eggs, sugar and vanilla sugar until frothy, mix the flour with the baking powder and add. Finally, fold in the pumpkin puree.
Pour the dough into a pre-greased baking tin and bake in a preheated oven at 190 C for approx. 40-45 min.
Test with wooden sticks, depending on the baking dish the cooking time will be longer.
For the fruit spread:
Heat the jam with a tablespoon of water in a saucepan, add a pinch of ground cardamom, a dash of orange liqueur (or Cointreau, another fruit liqueur) and spread over the cake while it is still warm. Sprinkle with the chopped almonds.
Quantity
Ingredients for 12 servingsIngredients
- 300 g Organic pumkin
- 1 piece Fresh lemon
- 150 ml Extra virgin olive oil
- 2 piece Eggs
- 150 g Cane sugar
- 1 packg. Vanilla sugar
- 300 g Flour of your choice (wheat, light spelt, buckwheat)
- 1 packg. Baking powder
- 1 Jar of pumpkin or apricot jam
- 50 g Chopped organic almonds
