Pumpkin Cake
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Servings:
1
Ingredients
1 ½
1.5
Lemon (edible zest)
500
500.0
g
Pumpkin, peeled and deseeded
250
250.0
g
Sugar
5
5.0
Eggs
1 ½
1.5
tsp
Cinnamon
150
150.0
g
Ground Almonds
125
125.0
g
Flour
1 ½
1.5
tsp
Baking Powder
200
200.0
g
Powdered Sugar
4
4.0
tsp
Kirsch
1
1.0
tbsp
Water
Mise en Place
1 ½
1.5
Lemon (edible zest)
Zest and juice the lemon.
500
500.0
g Pumpkin, peeled and deseeded
Then cut the pumpkin into slices and grate on a grater with medium to small holes.
Assembly
250
250.0
g Sugar
5
5.0
Eggs
Whisk sugar and eggs until well combined and light in colour.
1 ½
1.5
tsp Cinnamon
150
150.0
g Ground Almonds
125
125.0
g Flour
1 ½
1.5
tsp Baking Powder
Lemon Zest
Lemon Juice (Half)
Grated Pumpkin
Sugar Egg Mix
Combine everything.
Cooking
Batter
Line a spring form with parchment paper. Brush the sides with butter and dust with flour. Fill in the batter and bake for 55 minutes at the lowest level of the oven at 180°C top/bottom heat. Let cool.
Assembly
200
200.0
g Powdered Sugar
4
4.0
tsp Kirsch
1
1.0
tbsp Water
Lemon Juice (Other Half)
Mix powdered sugar with Kirsch, water, and 2 tsp of the lemon juice. The result should be a very thick glazing. Adjust sugar or liquid as necessary.
Cake
Glazing
Spread a thin layer of glazing on the cake. The cake must not be too hot or the glazing will run off.