Soft and delicious pumpkin cake

pumpkin pie

Pumpkin cake is delicious and easy and prepared from raw pumpkin fresh puree makes it soft !

The consistency is simply delicious: spongy, moist and just super soft. Scork orange and chopped almonds contribute to the fact that pumpkin pie is very tasty and fragrant.

Try if you have the option

Ingredients

250 g raw pumpkin
280 g of wheat flour
120 g ground almonds
80 ml of milk
100 ml of sun oil
200 g fine sugar
4 pcs egg (large)
20 g baking powder
grated orange peel
4 tablespoons of rum
pinch of salt
powdered sugar

Peel the pumpkin and cut into pieces. Then place in a blender with oil and milk. Mix until you get a reasonably smooth puree without cuts (this may take a while) Whisk the protein in a bowl with a little salt and 2 tablespoons of sugar. In another bowl, beat egg yolks with the rest of sugar and orange peel. Finally, add the foaming egg yolks to the mixture, together with the rum, mix well with a spatula. Add proteins immediately, combine well together. The mixture must be perfectly homogeneous. Separately mix flour with almonds, previously powdered in a blender and sifted baking powder. Finally, put a handful of flour into the dough: Mix from bottom to top and continue until all ingredients are consumed. Finally, pour the mixture of pumpkin pie into the mold with a diameter of approximately 24-26 cm and well align the surface: Bake in a hot oven at 170 ° for about 45-535 minutes. The time is approximate and the minutes may vary depending on the oven being used. It is important to always carry out the toothpick test and do not open the oven until the surface of the dough is perfectly fine. At the end, sprinkle your soft pumpkin pie with a teaspoon of powdered sugar

250 g raw pumpkin
280 g wheat flour
120 g ground almonds
80 ml milk
100 ml oil
200 g sugar
4 pcs eggs ( (large))
20 g baking powder
grated orange peel
4 tablespoons rum
pinch of salt
powdered sugar

Peel the pumpkin and cut into pieces. Then place in a blender with oil and milk. Mix until you get a reasonably smooth puree without cuts (this may take a while)
Whisk the protein in a bowl with a little salt and 2 tablespoons of sugar. In another bowl, beat egg yolks with the rest of sugar and orange peel.
Finally, add the foaming egg yolks to the mixture, together with the rum, mix well with a spatula. Add proteins immediately, combine well together.
The mixture must be perfectly solid.
Separately mix flour with almonds, previously powdered in a blender and sifted baking powder. Finally, put a handful of flour into the dough:
Mix from bottom to top and continue until all ingredients are consumed.
Finally, pour the mixture of pumpkin pie into the mold with a diameter of approximately 24-26 cm and well align the surface:
Bake in a hot oven at 170 ° for about 45-535 minutes. The time is approximate and the minutes may vary depending on the oven being used. It is important to always carry out the toothpick test and do not open the oven until the surface of the dough is perfectly fine.
At the end, sprinkle your soft pumpkin pie with a teaspoon of powdered sugar