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!


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.


Ingredients for 12 servings


From the online shop

Lemons 1kg

3,90 € 3,49 €

Olíric organic extra virgen olive oil

18,95 €

Organic apricot jam Fet a Sóller

5,99 €