Pumpkin and spice cake

45 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pumpkin 1.0 kg

Eggs 7.5 ud

Brown sugar 1.013 kg

Vanilla flavour 17.5 g

Sunflower oil 0.375 l

Plain flour 0.75 kg

Raising agent 25.0 g

Ground cinnamon 37.5 g

Dried ginger 2.5 g

Clove 2.5 g

Sterilised milk 0.45 l

Lemon juice 0.008 l

Elaboration

Preheat the oven to 180 ºC.
To make the pumpkin puree: peel the pumpkin, remove the seeds, dice and bring it to a boil. Once softened, remove some water and blend it using the mixer.
Beat the eggs with the sugar until pale.
Add in the pumpkin puree and vanilla.
Add half of the flour, spices and the raising agent (previously sifted).
Add in the milk and the rest of the flour.
Pour into the moulds careful not to completely fill them.
Bake at 180 ºC for 30-40 minutes.
Let cool on a rack.

Nutritional information (1 portion)

Energy

2256.68

kcal

Carbohydrates

327.58

Proteins

30.49

Lipids

90.62

Fiber 7.25 g

Saturates 14.74 g

Monounsaturated fatty acids 24.92 g

Polyunsaturated fatty acids 47.48 g

Cholesterol 357.5 mg

Calcium 432.0 mg

Iron 10.35 mg

Zinc 3.27 mg

Vitamin A 309.27 ug

Vitamin C 24.3 g

Folic acid 98.75 ug

Salt (Sodium) 222.02 mg

Sugars 202.65 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.