Pumpkin Cake

This delicious pumpkin cake sweetens the autumn season for everyone. The cake is super quick to mix and very easy to bake. The oil in the batter makes it especially moist.

Pumpkin Cake

Ingredients for Pumpkin Cake:

200 g finely grated pumpkin, preferably the Hokkaido pumpkin
100 – 120 g sugar (add more or less sugar to the dough, depending on whether you want to glaze with icing sugar)
3 organic eggs
200 g ground almonds
150 g flour
1 tsp baking powder
100 ml orange juice
Grated peel of one organic orange
200 g icing sugar for the glaze, mixed with water or orange juice
Icing sugar for sprinkling


Finely grate 200 g of the well-washed and unpeeled pumpkin directly into a bowl with a grater and set aside.

Separate three eggs and beat the egg yolks with the sugar in a large bowl until foamy. Save the egg whites for later.

Sift in 100 g flour and 1 tsp baking powder. Add 200 g ground almonds.

Grate the zest of the orange over the top. Add the juice of the squeezed orange or 100 ml orange juice.

Mix everything with a mixer and preheat the oven to 180 degrees, second shelf from the bottom.

Beat the egg whites with a pinch of salt until stiff and gently fold into the mixture.

Pour the batter into a cake tin greased with oil and press down lightly.

Bake the cake for 50 minutes, then remove from the oven, leave to cool for 10 minutes before turning out.

Once the cake has cooled completely, depending on your taste, just sprinkle with a little icing sugar or cover with orange juice – sugar icing. Or enjoy it plain.

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Pumpkin Cake
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