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🍰 Moist Pumpkin Pistachio Cake

2962 kcal · 30 min · 4 servings

Ingredients

• 200 g pumpkin flesh (Hokkaido)
• 150 g ground almond kernels
• 150 g ground hazelnuts
• 50 g pistachio kernels
• 20 g cornstarch
• 1 pinch ground allspice
• 1 pinch ground cardamom
• 1 tsp baking powder
• 1 untreated orange
• 100 g honey
• 6 egg whites
• 1 pinch salt
• 50 g sugar

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Grease a springform pan and dust it with flour.
3. 3. Grate the pumpkin flesh very finely.
4. 4. Mix the pumpkin with the ground almonds, hazelnuts, pistachios, and starch.
5. 5. Stir in allspice, cardamom, and baking powder.
6. 6. Wash the orange thoroughly under hot water.
7. 7. Zest half of the orange finely.
8. 8. Squeeze the juice from the orange.
9. 9. Add the orange juice, orange zest, and honey to the mixture.
10. 10. Mix all ingredients thoroughly.
11. 11. Whip the egg whites with a pinch of salt until stiff.
12. 12. Gradually sprinkle the sugar into the egg whites.
13. 13. Gently fold the egg whites into the nut-pumpkin mixture.
14. 14. Pour the batter into the prepared pan.
15. 15. Bake the cake in the preheated oven for 30 to 40 minutes.
16. 16. The cake should be light brown and moist, but not runny.
17. 17. Remove the cake from the oven.
18. 18. Release the ring of the springform pan.
19. 19. Let the cake cool down completely.

Nutrition per serving

• kcal: 2962
• Protein: 96 g · Fett/Fat: 201 g · Carbs: 194 g