Apple-Pumpkin-Baking-Cake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 1/2 Lemon
  • 1/2 (approx. 400 g) small orange-fleshed pumpkin
  • 6 medium-sized sour apples
  • 300 g Butter or margarine
  • 250 g demerara sugar
  • 1 package Vanillin sugar
  • 5 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 1 knife tip ground cinnamon
  • 5 TABLESPOONS Milk
  • 70 g Sugar
  • 50 g Walnut kernel halves
  • 7-10 Tbsp Fat and flour
  • baking paper

Directions

  1. 1

    Squeeze the lemon. Peel pumpkin, remove seeds. Grate pumpkin finely. Peel and quarter apples and remove seeds. Cut apple quarters close together and sprinkle with lemon juice.

  2. 2

    Cut fat into pieces. Mix brown sugar, vanilla sugar and fat with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour, baking powder and cinnamon and stir into the dough alternately with the milk. Finally, stir in the pumpkin flakes. Grease the oven pan (32 x 39 cm) and sprinkle with flour. Spread the dough on the fat pan and cover with the apples. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Caramelise the sugar in a small pan, then add the nuts and mix well. Put caramelised nuts on a piece of baking paper and let them cool down.

  3. 3

    Grease the oven pan (32 x 39 cm) and sprinkle with flour. Spread the dough on the fat pan and cover with the apples. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Caramelise the sugar in a small pan, then add the nuts and mix well. Put caramelised nuts on a piece of baking paper and let them cool down. Remove the cake from the oven and let it cool down. Chop the nuts into small pieces and decorate the cake

  4. 4

    45 minutes waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
33 g
FATS
14 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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