Components

• 750 g pumpkin( s) (Hokkaido)
• 3 eggs, separated
• 200 ml oil
• 400 g sugar
• 1 sachet vanilla sugar
• 2 tsp. cinnamon
• 150 g walnuts
• 500 g flour
• 1 sachet baking powder
• Icing sugar to dust

Preparation:

1. Wash the pumpkin( s), cut in half and quarter and dig the fibrous internal part with a spoon.

2. Coarsely grate the pumpkin flesh without peeling (if needed, utilizing a food mill).

3. Different the eggs. Mix the yolks in with the oil, sugar, vanilla sugar and cinnamon. Slice the walnuts and include. Include the coarsely grated pumpkin. Mix flour and baking powder together and include. Stir the mix well.

4. Beat the egg whites till und and stiff fold into the pumpkin-egg mix.

5. Location the dough in a greased springform cake tin (26 cm size) or loaf tin and bake for approx. 1 hour at 150 ° C. Leave the cake to cool in the tin for 10 minutes. Eliminate from the tin and dust with icing sugar.