Ginger and pumpkin spongecake

60 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Butter 0.438 kg

Honey 0.375 kg

Eggs 2.5 ud

Pumpkin 0.6 kg

Plain flour 0.95 kg

Raising agent 40.0 g

Dried ginger 10.0 g

Brown sugar 0.05 kg

Elaboration

Preheat the oven to 180 ºC.
Peel and grate the pumpkin.
Mix the softened butter, honey and the egg, previously beaten.
Add the pumpkin and fold in the sugar, flour and ginger (one teaspoon).
Pour to fill 3/4 of the mold, previously buttered and floured.
Before putting it in the oven, sprinkle the brown sugar on top.
Bake for approximately 45 minutes. Until risen and golden in colour. Check to see if it’s cooked inside.
Leave to cool before consumption.

Nutritional information (1 portion)

Energy

1723.04

kcal

Carbohydrates

227.83

Proteins

23.26

Lipids

78.54

Fiber 7.72 g

Saturates 40.66 g

Monounsaturated fatty acids 20.07 g

Polyunsaturated fatty acids 3.33 g

Cholesterol 316.09 mg

Calcium 86.26 mg

Iron 3.64 mg

Zinc 2.17 mg

Vitamin A 844.35 ug

Vitamin C 11.76 g

Folic acid 65.16 ug

Salt (Sodium) 48.38 mg

Sugars 74.59 g

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