🍰 Pumpkin Cake with Caramelized Nuts

Name: Pumpkin Cake with Caramelized Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: Hokkaido pumpkin 0.5 pc.; Eggs 4 pc.; Oil 250 ml; Brown sugar 250 g; Spelt flour, Type 630 250 g; Ground hazelnut kernels 80 g; Milk 100 ml; Salt pinch; Cinnamon 0.25 tsp; Ground allspice 0.25 tsp; Baking powder 2 tsp; Walnut kernels 4 tbsp; Whole hazelnut kernels 4 tbsp; Whole almonds 4 tbsp; Pumpkin seeds 4 tbsp; Organic lemon 1 pc.; Natural cream cheese 300 g; Natural yogurt 150 g; Icing sugar 150 g

755 kcal · 30 min · 4 servings

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Ingredients

Hokkaido pumpkin 0.5 pc.
Eggs 4 pc.
Oil 250 ml
Brown sugar 250 g
Spelt flour, Type 630 250 g
Ground hazelnut kernels 80 g
Milk 100 ml
Salt pinch
Cinnamon 0.25 tsp
Ground allspice 0.25 tsp
Baking powder 2 tsp
Walnut kernels 4 tbsp
Whole hazelnut kernels 4 tbsp
Whole almonds 4 tbsp
Pumpkin seeds 4 tbsp
Organic lemon 1 pc.
Natural cream cheese 300 g
Natural yogurt 150 g
Icing sugar 150 g

Instructions

1. Preheat the oven to 180 degrees Celsius with fan circulation.
2. Cut the pumpkin in half.
3. Scoop out the seeds with a spoon.
4. Peel the flesh.
5. Coarsely grate 300 grams of the pumpkin.
6. Put eggs, oil, and 200 grams of brown sugar into a bowl.
7. Beat the mixture with an electric mixer until frothy.
8. Sift flour, ground hazelnuts, milk, salt, cinnamon, allspice, and baking powder over the mixture.
9. Stir in the dry ingredients.
10. Gently fold in the grated pumpkin.
11. Line a baking sheet with parchment paper.
12. Spread the batter evenly onto the sheet.
13. Bake the cake for 25 to 30 minutes.
14. Heat a pan over medium heat.
15. Toast the nuts and pumpkin seeds without fat for about 2 minutes.
16. Sprinkle the nuts with 5 tablespoons of sugar.
17. Caramelize the nuts for about 2 minutes.
18. Lightly salt the nuts.
19. Let the nuts cool on parchment paper.
20. Coarsely chop the cooled nuts.
21. Rinse the lemon with hot water.
22. Finely grate about 1 teaspoon of lemon zest.
23. Cut the lemon in half.
24. Squeeze the juice from the lemon.
25. Mix cream cheese, yogurt, powdered sugar, lemon zest, and 1 tablespoon of lemon juice in a bowl.
26. Remove the cake from the oven.
27. Let the cake cool completely.
28. Spread the cream cheese mixture over the cake.
29. Sprinkle the caramelized nuts on top.
30. Enjoy your meal!

Nutrition per serving

kcal: 755
Protein: 16 g · Fett/Fat: 39 g · Carbs: 86 g